This bread makes a a great gift for the holidays. It can be made in any type of loaf or cake pan, but is fun and cheap made in cans. Medium bean cans work well.
- 4 Eggs
- 3 C Brown Sugar
- 2 C Pureed Pumpkin
- 1 C Vegetable Oil
- 2/3 C Milk
- 4 C Flour
- 4 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Ground Ginger
- 1/2 tsp Baking Soda
- 1/2 tsp Ground Cloves
- 2 tsp Cinnamon
METHOD: Beat eggs, add brown sugar, pumpkin, oil and milk. Mix well. Add Flour, baking powder, salt, ginger, soda, cloves and cinnamon- mixing well.
Pour into clean and greased cans (large fruit cans work well).
Bake at 350* for 60 min or until toothpick comes out clean. Cool in cans 10 min.
Removes from cans and cool thoroughly on wire rack. Wrap in wax paper and then foil.
Store at least overnight before serving. Best if stored in freezer for at least one week. Makes 4 Can loafs.
I'm just going to add a few notes from personal experience: This bread really expands as it bakes. Only fill the cans 1/2 way. Also, make sure to place a cookie sheet underneath them when they bake. The cans have to be greased REALLY well with Crisco, don't skimp. Last, when I've made this in the past on my own, it makes at least DOUBLE what is says. This may or may not be human error on my part, but be prepared none the less.