Tuesday, January 1, 2008


Had some leftover pumpkin from making Gingerbread Waffles (try em!), so I dug out this recipe card. Let's just say I will be buying a can of pumpkin just to make this again, soon!
~makes 5-6 small loaves or 2 big/regular loaves~

3 cups sugar
1 cup oil
4 eggs

Mix above & then add:

2 cups canned pumpkin

Mix well. In a separate bowl, blend:

3 1/2 cups flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
1 tsp. allspice
1/2 tsp. cloves ( i used nutmeg instead)
1 tblsp. (or more) cinnamon

Mix dry blend with pumpkin blend in a mixer on med. speed. Add:

2/3 cup water

and continue mixing until throughly blended.

Spray pans with PAM. Bake at 350 degrees for 1 hour. When finished cooking, cool on towel and then cover with saran wrap.

~recipe from Elaine Schellhous ~