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Monastery Pumpkin Bread Source: Monastery of the Angels, Hollywood Makes 3 (1-pound) loaves
This bread freezes well and tastes best slightly warm, spread with butter.
3 1/2 cups sifted flour 3 cups sugar 2 teaspoons baking soda 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 to 1 1/2 teaspoons salt 4 eggs, beaten 1 cup oil 2/3 cup water 2 cups solid-pack pumpkin Walnut pieces
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.
Combine eggs, oil, water and pumpkin, mixing well. Stir into dry ingredients.
Turn into 3 greased 9x5-inch loaf pans and top with several walnut pieces.
Bake in preheated 350-degree oven 1 hour or until cake tester inserted in center comes out clean. Cool before slicing.
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