Pumpkin Bread

My favorite new recipe is from my good friend Wanda of Absarokee Montana. Wanda is an outfitter, a rancher and a true friend to many (tap onto photo of Montana to the right to get to Wanda’s web site). Wanda sent me a cookbook by Mary Leffingwell of the G Bar M Ranch of Clyde Park Montana.   

This is the most delicious pumpkin bread I’ve ever had - can easily be made into cupcakes and iced with a simple butter-cream or cream cheese icing. But truthfully it is yummy as is with a nice cup of hot tea on a cool autumn day.  You can easily half the recipe but I usually make all 4 loaves and give some away.

Pumpkin Bread

Oven Temp: 350 F.

4 bread loaf pans - buttered

Bake for 60 to 70 minutes

Mix:

3 ¾ cups sugar

1 ¼ cups vegetable oil

5 eggs

2 ½  cups pumpkin or 1 large can

Sift Together:

4 1/3 cups flour (I always use unbleached when baking)

¾ tsp. baking powder

2 ½ tsp. salt

2 tsp. cinnamon

2 tsp. ground cloves

2 tsp. nutmeg

2 tsp. allspice

Add:

2 ½ tsp. baking soda to ¾ cup water

Add dry ingredients to pumpkin mixture, mix well then add soda water and mix well. Pour into 4 buttered loaf pans and bake for 60 to 70 minutes at 350 F.