Sunday, November 11, 2007
This one is different from the one I made last year...

I made a few loaves on Thursday when I taught the recipe to some Norwegian friends who had never tried anything with pumpkin and had never tasted cranberry sauce either. We had a nice time and everyone made two loaves.

Anyway... the flavor is wonderful - not too sweet, not bland - good pumpkin flavor. And, almost 4 days later and they are still really moist and delicious. If you're not a fan of nutmeg, you can decrease or leave out that. The bread does have a very distinctive nutmeg flavor. I'll probably reduce it by half the next time I make this.

Pumpkin Bread

Prep Time: 15 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 15 Minutes

Yields: 32 servings

INGREDIENTS:

1 cup butter or margarine,

softened

3 cups sugar

3 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground

cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground

nutmeg

1 (16 ounce) can solid pack

pumpkin

DIRECTIONS:

1.

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

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