The cool fall weather here in D.C. lately has inspired a storm of cooking. We're trying some new ideas we see on Pinterest and, of course, making our old stand-bys. I found this delicious pumpkin bread recipe when we were stationed in Ohio about 20 years ago! I was a brand new stay-at-home mom then. And I'm still using the old, yellowed, stained recipe that I copied out of a magazine (not even sure if it exists anymore!) called Amish Country Magazine.
I'm not even going to pretend this is healthy. It's got 3 c. of sugar in it! But it's
--reaaalllllly good. It's the most delicious, moist pumpkin bread you'll ever eat. If you want a softer crust, be sure to wrap it in foil or plastic wrap after it's cooled a few minutes.
Pumpkin Bread 3 cups sugar 1 cup vegetable oil 4 eggs, beaten 1 lb. canned pumpkin 3 1/2 cups flour 2 t. baking soda 2 scant t. salt 1/2 t. ground cloves 1 t. each: cinnamon, allspice, and nutmeg 2/3/ cup water
Beat sugar, oil, and eggs together. Add pumpkin. Combine dry ingredients and add, then water, stirring just until mixed. Pour batter into 2 greased and floured 9 x 5" bread loaf pans. Bake at 350 degrees for one hour or until knife inserted near center comes out clean. Cool on wire racks for 5-10 minutes, then wrap bread and let sit for 15-20 min. before slicing.