Julie’s Pumpkin Bread

My friend Julie brought this delicious pumpkin bread to bible study last fall, and I just had to make it this year.  Canned pumpkin can be hard to find during months other than October and November, so don’t miss your chance to bake a loaf and fill the house with the smell of spice.  I like to serve it with a dollop of freshly whipped cream.

by Julie, Elizabeth’ friend from church

*This recipe makes a large loaf, muffins, several mini loafs or one bunt cake.  The recipe may easily be halved.

Ingredients

3 cup sugar
1 cup oil
4 eggs
15 oz can pumpkin
3 1/2 c. flour
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. nutmeg
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
2/3 cup water

Method

Mix dry ingredients  in a bowl and then add in to mixed liquid ingredients.

Bake at 350 in a big loaf pan or bundt for 50-60 minutes until a tester comes out clean.  For muffins or small loaf pans bake a shorter amount of time.

To whip cream, chill metal mixing bowl by swirling around some ice cubes in the bowl and then tossing them out.  Add liquid whipping cream and beat on high until soft peaks form.  Add a little powdered sugar to taste. Spoon over bread.

Freeze or give away extras.  Use a halloween cookie cutter to cut slices into shapes for school lunches.

For muffins, add 2 cups mini chocolate chips. 12-14 minutes for mini-muffins. 20-22 for regular muffins.  Freeze and put in lunch boxes.