This recipe is the one used by my second grade class as a present for our parents. I clearly remember taking part in the mixing and preparation of this bread at school. My Mom still pulls out the original purple mimeograph recipe that came attached to the loaf of bread whenever she makes it. This is my favorite quick bread. And it makes a beautiful transition to Gluten-Free. I am also weird and like eating the batter straight from the bowl. Delicious!
Makes 3 loaves
3 1/3 Cup Flour (I use Tom Sawyer's Gluten Free AP flour)
3 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
3 Cups sugar
1 Cup Oil
4 whole eggs
2/3 Cup water
2 Cups (one big can) pumpkin puree
1 Cup chopped nuts (optional and whatever kind you like. I like walnuts)
In a LARGE bowl, mix wet ingredients. In a smaller bowl mix dry ingredients. Add dry to wet, add nuts if you are going to. Pour into three 9 X 5 X 2 loaf pans. Bake at 350 for 1 hour 10 minutes.
EDIT 12/12/11 I just noticed, while making a normal wheat flour version that it didn't work....I made a mistake in transcribing the recipe...its baking SODA not baking powder. No wonder my GF loafs didn't rise and were flat! Silly Jen