Sunday, November 25, 2007


I got this recipe from a friend the first year of our marriage. That would be mumble-mumble years ago. I have made several batches every fall and winter since then. It does not contain eggs so it's safe to let the kiddies taste before the bread is baked.

5 ¼ cups flour
1 Tbs. soda
2 ¼ tsp. salt
4 tsp nutmeg
2 Tbs. cinnamon
4 ½ cup sugar
1 ½ cup oil
3 cups pumpkin
1 cup water

Mix dry ingredients together, make a well in the center and add wet ingredients. Mix well. Pour into 6 mini bread loaf pans*—line the bottom with waxed paper cut to size—spray pan and paper with Pam. Bake in 350° oven for 35-45 minutes. (Mine baked 50 minutes—Oct 2007) Remove from pan and peel off wax paper.

*The mini loaf pans I am talking about here are no longer made, at least not for the public. Mine are old and are 7 1/2 inches long and almost 3 3/4 inches wide. They now make a mini-mini loaf pan--I have no idea how long to bake those. I guess the toothpick test would work.

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