PUMPKIN BREAD Name: Brandi Thomas Base: Shaw AFB Recipe: PUMPKIN BREAD 3 cups all purpose flour 2 cups granulated sugar 2 tsp. baking soda 1/2 tsp. baking powder 1 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/2 tsp. ground ginger 1/2 tsp. salt 1/4 tsp. ground cloves 2 eggs 1 16 oz. can pumpkin 1/3 cup vegetable oil 1/3 cup butter, melted Preheat oven to 350°F. In a large bowl, whisk together flour, sugar, salt and spices until no streaks remain. In the bowl of an electric mixer, beat eggs until frothy. Add pumpkin, oil and melted butter; beat for 1 minute. Add the flour mixture and beat for 20-30 seconds, or just until combined. This will make a stiff batter. Do not overbeat. Transfer batter to two buttered and floured 9x5x3 inch loaf pans. Level off surface with the bath of a spoon or spatula. Bake for 55-60 minutes, or until a toothpick inserted in center comes out clean. Cool for 5 minutes in pan before removing to a wire rack to cool completely. To help remove cake from pan, run a butter knife along the edges of the pan. This bread freezes well for several months. Wrap tightly before freezing. Yield: 2 loaves.