Pumpkin-N-Spice Tea Bread
- 2 c. sugar
- 1 c. vegetable oil
- 3 eggs, lightly beaten*
- 1 (16 oz.) can pumpkin
- 3 c. sifted all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 3/4 tsp. ground cloves
- 3/4 tsp. salt
- confectioners sugar
- Blend sugar and oil well with electric mixer.
- *Beat in eggs, one at a time and continue beating until light.
- Add pumpkin; blend.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt into creamed mixture.
- Beat at low speed until blended.
- Pour batter into 4 greased 6 x 3 1/2 x 2-inch loaf pans or 2 greased 9 x 5 x 2 3/4-inch loaf pans.
- Bake in a moderate oven (350u0b0) for 1 hour or until lightly browned.
- When done, leave in pans for 10 minutes on wire rack.
- Remove from pans and cool completely on wire rack.
- Sprinkle confectioners sugar.
sugar, vegetable oil, eggs, pumpkin, flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, salt, confectioners sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=993314 (may not work)