Cinnamon Pumpkin Bread

by Danielle Elf

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INGREDIENTS:

- 1.5c sugar
1c brown sugar
1c olive oil
4 eggs
3 1/3c flour
2 tsp baking soda
1 tsp salt
1.5 tbsp ground cinnamon
1.5 tsp ground nutmeg
2/3c water
1 - 15oz can of pumpkin

PROCEDURE:

Grease bottom of pan and 1/2 inch up the sides of two 9x5x3 inch, three 8x4x2 inch, or four 7.5x3.5x2 inch loaf pans; set aside. Preheat oven to 350°.
In a very large mixing bowl, beat sugar and oil with electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl, combine flower, baking soda, salt, cinnamon, and nutmeg.
Alternately add flour mixture and water to sugar mixture beating on low speed after each addition just until combined.
Beat in pumpkin then spoon batter into prepared pans.
Bake in oven at 350° for 55 - 65 minutes or until a wooden toothpick inserted near center comes out clean. *oven performance may vary so be sure to check on bread occasionally while it’s baking
Cool in pans for 10 minutes then cool completely outside of pans. Wrap and store overnight before slicing.
*Or if you’re like me, throw some butter on it and eat it while it’s warm. Just remember the pans, and bread will be hot.
***To add nuts, dried berries, or chocolate chips, add up to 1.5c of desired addition into the batter after the pumpkin has been added.

www.NorthPoleTimes.com

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