pumpkin bread |
Name: |
Sarah Williams |
Base: |
San diego Naval Base |
Recipe: |
Ingredients:
4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can 27 ounces pumpkin pie filling
2 cups flour
2 teaspoon baking power
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
Frosting
1/2 cup butter softened
8 oz. cream cheese
2 1/2 confectioners sugar
1 tablespoon vanilla extract
In a large bowl combine eggs, sugar, oil, and pumpkin. In a separate bowl mix together flour, baking powder and other dry ingredients. Add mix to egg mixture. Mix until well blended. Pour into a shallow cookie pan with sides. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean. If you bake this bread in min-tins, cook for about 15 minutes or until a toothpick comes out clean.
For the frosting, make sure the butter and cream cheese are at room temperature to be able to mix well. |
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