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Autumnal Pumpkin Bread

Yields1 Serving

 3 ½ cups flour
 3 cups sugar
 2 tsp baking soda
 2 tsp cinnamon
 1 tsp ginger
 ¼ tsp cloves
 1 ½ tsp salt
 4 eggs, beaten
 1 cup oil
  cup water
 2 cups cooked, mashed pumpkin
 walnut halves or pieces

Stir together the flour, sugar, baking soda, cinnamon, nutmeg and salt. Combine the eggs, oil, water and pumpkin, mixing them well. Stir the pumpkin mixture into the dry ingredients.

Turn the batter into three greased 9X5 inch loaf pans and top them with 3 to 4 walnut halves, or smaller walnut pieces. Bake at 350 for one hour, or until a toothpick inserted comes out clean. (Start checking them at 45 minutes. Cool before slicing. Makes 3 one pound loaves.

The nuns say the bread freezes well and tastes best when slightly warm, spread with butter.