It’s finally chilly enough here to heat up the oven on a weekend when I’m feeling up to baking! Yay for pumpkin bread!
Preheat oven to 350 degrees Fahrenheit.
Mix well in a large bowl:
3 1/3 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoons nutmeg
1 teaspoon cinnamon
1 cup canola or vegetable oil
4 eggs
2 cups pumpkin (you can use one small can, or cook your own prior to bread-baking)
Use two or three greased and floured full-size loaf pans, or a bundt pan, and bake for one hour.
Or use muffin cups, and bake for a shorter time, like thirty minutes or so.
You can add more nutmeg and/or cinnamon if you like spicier bread, and today I’m experimenting with adding chopped walnuts.
Gosh, the apartment smells nice while it’s baking… and I’ve got hammer dulcimer music by Big Gerry and the Pockets o’ Gold Band on in the background (yes, that link automatically starts playing a sample of their music!).
Autumn is here! Mmmmmmmmmmmmmmm…