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Thursday, October 2, 2008

Fall Pumpkin Bread

1 1/2 - 2 tsp Nutmeg
1 - tsp Cinnamon
3 - cups Sugar
1 - cup Vegetable Oil
4 - Eggs
2/3 - cup water
3 - cups self rising flour, sifted
1 - cup canned pumpkin (n pumpkin pie mix)

Blend First 6 Ingredients together. Then blend the rest. Pour into two- three small greased and floured loaf pans or one bundt pan. Bake at 350 for 50 - 60 minutes. I made mine in in a bundt pan and one small loaf pan. Bread is done when a toothpick inserted comes out clean and golden brown on top. Cool in pan for about 10 minutes then remove from pan and cool on a completely on a baking rack. If making in loaf pans or min loaf pans the baking time will be reduced so watch you loaves carefully.

I also wanted to note that some people like to substitute applesauce in place of oil. I tried replacing a 1 cup of applesauce instead of all oil and the bread was so much heavier. I think you could get away with using half oil and half applesauce but not all applesauce. It just did not taste the same at all. I also do not recommend using all purpose flour in place of self rising.

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