Wednesday, March 4, 2009

Pumpkin Bread

My husband does Revolutionary War re-enactments and when he does this, he can only eat food that is "period correct" (PC). Meaning the food has to be available in the time period he is re-enacting. This coming weekend he is going on a "trek," a camp-out with his buddies who do the same thing. They will be in their PC clothes and will only eat the available food from the 1700's. Since that will be walking in for about a mile to their campsite, they will have to carry their stuff. Packing light is a must.

Today, we went grocery shopping and in addition to our regular groceries, we bought the things he needs for the weekend. I always give him a choice of two things that I make to take with him, a loaf of homemade bread or a couple small loaves of pumpkin bread. His buddies love for him to bring my pumpkin bread. It's a sweet treat for them after they have eaten their beef jerky or summer sausage. So, tomorrow night I will be baking pumpkin bread for his trip. Below you will find my recipe. I use 8" x 4" loaf pans and this recipe makes 3 loaves of that size. He gets two and I keep one to eat while he's gone.


Pumpkin Bread

3 c. sugar
1 c. vegetable oil
4 eggs, beaten
1 can (16 oz) pumpkin
3 1/2 c flour
2 t. baking soda
1 t. baking powder
1 t. nutmeg
1 t. cinnamon
2/3 c. water
2 t. salt

Cream together the sugar and oil. Add eggs and pumpkin and mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, and cinnamon. Add this to the pumpkin mixture, alternating it with water. Mix well after each addition. Pour into 3 well-greased and floured 8"x4"* loaf pans. Bake for about 40 minutes at 350 degrees.

If you use 9"x5" loaf pans, you will need 2 pans and bake at 350 degrees for about 90 minutes. Whichever you use, watch them carefully so they don't burn.

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