Holiday Tasting Party Recipes

RECIPE NAME: PUMPKIN BREAD

INGREDIENTS:
2 cups fresh cooked pumpkin or 1-16 ounce can of canned pumpkin
3 1/2 cups all-purpose flour
2 tsp. baking soda
3 cups sugar or 3 cups of Splenda or a 50:50 mix of the two
4 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 tsp. allspice
1 cup chopped pecans (optional)
1/2 cup raisins (optional)
Water: 1/2 cup water if you are using fresh cooked pumpkin or
2/3 cup water if you are using commercial canned pumpkin

HOW TO MAKE THIS:
Preheat oven to 350 degrees. In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar (or Splenda). Add the eggs, water, oil and pumpkin. Mix either by hand or with a mixer. Pour into two lightly greased and floured 9x5 loaf pans. Or, use muffin pans if you want muffins instead of loaves! Bake approximately 1 hour at 350 degrees. The test for done ness if the knife test: when a clean knife can be stuck in and removed cleanly. Remove from the oven and cool slightly (10 minutes). Then take out of pans to let cool on a rack.

Pumpkin bread tastes better if you wrap it in plastic wrap (Saran wrap, cling film), refrigerate it and wait until the following day to eat it. It keeps well in the refrigerator and can be frozen.

MY NAME: Sara McWatters