Pumpkin Bread

Pumpkin Bread makes a very attractive candle or log at Christmas if baked in 1 pound coffee cans and decorated with Confectioner's Frosting drizzled over the top and garnished with red and green candied cherries.

Ingredients

3 1/2 cups sifted flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 cups brown sugar
1 1/2 cups granulated sugar
1 cup vegetable oil
4 Roberts Eggs
2/3 cup water
2 cups canned pumpkin
chopped nuts, optional

Preparation

Sift dry ingredients into mixing bowl; stir in sugars. Make a well in dry ingredients and add remaining ingredients all at once; mix thoroughly until smooth. Pour mixture evenly into 2 buttered 9 x 5 x 3 inch loaf pans. Bake at 350° for 1 hour, or until a wooden pick inserted in center tests clean. Store in tightly covered container.

Recipe Contributed By: Rosie Christopherson Omaha, Nebraska

Yield: 2 loaves

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.