Page 192 - UMass2018_CookBook

Ingredients
Serves 18
3 cups granulated sugar 1 cup vegetable oil
1 (15-ounce) can pumpkin purée
4 large eggs, lightly beaten 3 1⁄4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground nutmeg 1⁄2 teaspoon ground cinnamon 1⁄8 teaspoon ground cloves 1 1⁄2 teaspoons salt 1⁄3 cup cold water 1⁄3 cup molasses
Mum's
Pumpkin Bread
Nolan Family, Plymouth, MA
“This is a very old family recipe and one
of Chris’ favorite foods of the fall season.”
— Beth Nolan
Preparation
1. Preheat oven to 350°F. Grease 1 Bundt pan or 2 loaf pans.
2. In a large bowl, stir together the sugar, oil and pumpkin purée until smooth. Add the eggs a little at a time, mixing well after each addition. Set aside.
3. In a medium bowl, sift or whisk together the flour, baking soda, nutmeg, cinnamon, cloves and salt. Stir the flour mixture into the pumpkin mixture. In a small bowl, stir together the water and molasses, then stir into the pumpkin mixture until combined. Transfer the batter to the prepared Bundt pan, or divide evenly between the loaf pans.
4. Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour.
5. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
180 | TASTE OF HOME