Harvest Ball Pumpkin Bread
4 c. flour
3 c. sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. cloves
1/4 tsp. ginger
1 c. vegetable oil
1 lb. canned pumpkin
2/3 c. cold water
1 c. chopped pecans, if desired
Sift together dry ingredients , make a well in the center and add the vegetable
oil, pumpkin and cold water , blend well with beater. Add the eggs one at a
time, beating well after each. Fold in pecans.
Pour batter into greased, floured loaf pans. Bake one hour at 350 degrees.
Cool on wire rack. Bread may be frozen after cooling.
Wrap in plastic immediately upon cooling.
Serve with cream cheese if desired.
(Makes 3 small loaves 45 minutes at 350 degrees or 2 large loaves, 1 hour at 350