Pumpkin Bread

As long as I can remember, my mom baked pumpkin bread every year at Christmas time.

She baked it in empty tin coffee cans. I started baking it shortly after James and I married every

year during the holidays. For years, we baked it and gave it as gifts to friends, Sunday School

teachers, and neighbors. The past four or five years, my girls have been baking pumpkin bread

and selling it. They always pay their tithes first and then choose a needy family to help for Christmas. The remaining money they get to split and the each put half of their money into savings and can spend the rest on whatever they choose.

 

It is delicious so I would like to share it with you.

 

Pumpkin Bread

 

 

3 cups Flour                                                                      3 cups sugar

2 teaspoons Nutmeg                                                          4 Eggs

1 1/2 teaspoons Salt                                                           1 Cup oil

1/2 teaspoon Ginger                                                          2/3 cup Milk

2 teaspoons Soda                                                               1 15 oz can Pumpkin Puree

4 teaspoons Cinnamon                                                      1 Cup Pecans (optional)

1/2 teaspoon Cloves

 

Cream the sugar, eggs, oil, milk, and pumpkin together. Gradually add the dry ingredients. Stir in pecans (optional). Pour into four oiled tin coffee cans. Bake @ 400 for 1 hour. Slightly cool and then turn bread out onto cooling racks. Cool completely and slice into thin slices. SHARE WITH FRIENDS AND FAMILY.   ENJOY!!!!!!