Pumpkin Bread
By
Tiffany Borsheim
@borsheimt
1
Ingredients
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1 1/2 cwhite sugar
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1/2 csoftened butter
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2eggs
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3/4 ccanned pumpkin (1/2 can)
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1 tspbaking soda
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1/4 tspbaking powder
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1/3 cwater
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1/4 tspcloves, ground
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1/2 tspallspice, ground
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1/2 tspcinnamon
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4cleaned 20 oz can's (soup cans or cans from diced tomatoes work well)
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1 3/4 call purpose flour
How to Make Pumpkin Bread
- Preheat oven to 350. Grease bottom and sides of soup can with butter.
- Combine Flour, Baking Soda and Baking Powder in a seperate bowl and set aside
- Cream Butter, Sugar and Eggs. Add Pumpkin, spices and water - mix well
- Combine all ingredients and mix well.
- Divide batter evenly among 4 cans - a little over 1/2 full. Put cans on a baking sheet and bake for 50 - 55 minutes. Check the middle with a toothpick, when it comes out clean they are done.
- Let cool completely. Run knife around the edge to loosen. Remove from cans and cover with plastic wrap. They can be refridgerated for 3 days or frozen for 2 months.