Every Fall, local kindergartener’s bake Pumpkin Bread, sell it at the school and send the proceeds to a homeless shelter.  This bread is killer moist.  To our household it makes the onset of Fall when I finally give in and bake it…even if the calendar doesn’t yet say its Fall.

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Miss Rosemary’s Pumpkin Bread

3 1/3 c. flour

3 c. sugar

2 tsp. bk. soda

1 1/2 tsp. salt

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

few shakes of ground cloves

2/3 c. water

1 c. oil

4 eggs

1 small can of pumpkin

Mix the dry ingredients together.  Add the wet and mix until smooth.  Pour into 2 large greased and floured loaf pans.  Bake 1 hour and 15 minutes in a 350 degree oven.  Cool a bit and then remove from pans.  These freeze well if you need.

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