Pumpkin Bread Recipe
For your Thanksgiving table from the Kiddush Committee:
1 small pumpkin; roasted, fleshed scooped out and puréed. Or use a 15oz can of puréed pumpkin.
1/2 cup vegetable oil
1/3 cup water (or milk)
1-1/2 cups white sugar
2-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
- Preheat 350. Grease and flour 2 loaf pans, about 3×8 size.
- In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for 50 minutes. Check for doneness with a toothpick.