Pumpkin Bread

Liz is a SAHM to 3 boys, 18, 15 and 12. She blogs over at Hoosier Homemade about her homemaking adventures in cooking, baking and frugal living.

I am so happy to be sharing this Pumpkin Bread with all of you here at Smockity Frocks. Thank you Connie, for having me!

This is a quick bread, very light and does not have a heavy pumpkin flavor. It goes together rather quick and makes about 6 mini loaves. I like making the mini loaves, they bake quicker and are easy to freeze also.

Ingredients:

• 3 c. Sugar
• 1 c. Oil
• 3 Large Eggs
• 1 (16 oz) can solid pack pumpkin (be sure it’s not pie filling)
• 3 c. Flour
• 1 t. Ground Cloves
• 1 t. Ground Cinnamon
• 1 t. Ground Nutmeg
• 1 t. Baking Soda
• 1/2 t. Salt
• 1/2 t. Baking Powder
• 1 c. Walnuts, coarsely chopped (optional)

Directions:

Preheat oven to 350 degrees. Beat sugar and oil in large bowl. Mix in eggs and pumpkin. Sift dry ingredients in another bowl. Stir into pumpkin mixture in 2 additions. Fold in walnuts.

Divide batter into greased pans. Bake until toothpick comes out clean, about 40 – 45 minutes for mini loaves, and 1 hour 10 minutes for large pan.