Sunday, February 16, 2014

Pumpkin Bread

This recipe is from my teacher friend in Middlesboro, KY, Verla Clifford. I have made it many times and it's wonderful every time.

1 C pumpkin
½ C oil
1/3 C water (half cherry juice is awesome)
2 eggs
1¼ C sugar (used 1 ⅛ and it was fine)
1½ C flour (I used Featherlight GF blend, but I bet any other kind would work. I added 1/4 tsp. xanthen gum.)
1 tsp soda
½ C nuts
½ C maraschino cherries
½ tsp each of salt, nutmeg, cinnamon, and cloves

Mix water, pumpkin, oil, and eggs. Sift flour, sugar soda, salt and spices; add to pumpkin mixture. Bake at 350 for 1 hr. in 9x5x3 inch loaf pan. Double recipe to fit tube or bundt pan.

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