My friend, Judy Harper, comes out to California from Georgia to work at camp during the summers. She always brings me something wonderful and southern when she comes.
Two years ago she brought me the greatest cookbook.
"A Taste of Georgia" by the Newnan Junior Service League, Inc.
in Judy's hometown of Newnan, Georgia.
When I want to make something new, it is the first cookbook to look in! (and Judy is a fabulous cook so I know it has great recipes in it!)
I wanted to make something yummy {and of course, cute!} for the teachers this week and I knew the pumpkin bread recipe would be good. It did not disappoint!
I got these darling stoneware mini loaf pans at Michael's for .... $1.00, can you believe it!?Baked that bread right in them, cooled it and wrapped up the pumpkin-y goodness for some beloved teachers this week!
A Taste of Georgia's Pumpkin Bread
4 eggs
1 cup cooking oil (I have also used applesauce)
2/3 cup water
1 (1 pound) can pumpkin
3 1/2 cups flour
Pinch of cloves
1 cup nuts (optional)
3 cups sugar
2 tsp baking soda
1 1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
Beat eggs; add oil, water and the can of pumpkin. Mix well. Add the dry ingredients and mix well. Pour into generously greased and floured pans. Bake at 350 for at least an hour (this time is based on a large loaf pan, so you will have to adjust for smaller pans). Test with a toothpick. If still moist, try another 15 minutes. Let cool.
Judy, thank you for this gift that "keeps on giving" !!!
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1 comment:
These look so yummy! I've seen those little loaf pans before & thought this would be a neat gift idea. Now, I really might have to try it. So, how long did you bake your little mini loaves?
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