You know the seasons are starting to change when this family-favorite recipe is brought out of the recipe box once again. Emma cracked eggs (and picked out shells. a. lot. of. shells.) while I worked on dry ingredients and managed my radio station. (thank you, Jo) I can’t stop playing with this thing.
Thankfully, the recipe makes two loaves. A more responsible family might eat one loaf and freeze the second for another time. Not this family. Usually, it’s eat half of the first one after dinner, pound the rest at breakfast. Break into the second loaf by midafternoon the next day.
Thank goodness there was enough left to accompany a morning cup of tea to soothe my stuffy head and scratchy throat.
3c sugar 1t each:
1c oil ground cloves
4 eggs cinnamon
1 can of pumpkin nutmeg
2/3c water allspice
2 1/2c flour
1/2t. baking powder
2t baking soda
Mix together sugar, oil and eggs. Add pumpkin and water. Sift together and add dry ingredients and spices. Pour into two (regular sized) loaf pans lined with parchment paper. (cooking spray works, too). Cook at 350degrees for one hour. (less for glass loaf pans). Freezes well, if it lasts that long.