Sunday, October 23, 2011

St. Andrew’s Abbey Pumpkin Bread Recipe

St. Andrew’s Abbey Pumpkin Bread Recipe
4 ½ cups sugar
1 ½ cups vegetable oil
6 unbeaten eggs
2 ¼ teaspoons salt
1 ½ teaspoons cinnamon
1 ½ teaspoons nutmeg
3 teaspoons baking soda
3 cups pumpkin puree, or 2 (15 oz.) cans
5 cups all purpose flour
1 cup water

1. Preheat oven to 350 F.

2. Grease five small loaf pans with cooking spray or butter.

3. In a large mixer, cream the sugar and oil together. Next add the 6 eggs, one at a time, mixing. Finally, add the rest of the ingredients and stir until incorporated. Pour batter into the five small loaf pans.

  1. 4.Bake about 1 hour and 15 minutes, or until top browns and cracks. Test with a toothpick for doneness. Cool on wire racks.

Optional: Add black walnuts and golden raisins to the mix if desired.

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