Tillie's Pumpkin Bread Recipe
High Cotton Food Styling & Photography
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1 cup olive oil or vegetable oil
3 cups granulated sugar
4 eggs
1 2/3 cup solid-pack pumpkin
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 cup chopped walnuts (optional)
Instructions
3 cups granulated sugar
4 eggs
1 2/3 cup solid-pack pumpkin
3 1/3 cups all-purpose flour
1 1/4 teaspoons salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons ginger
1 cup chopped walnuts (optional)
1. Preheat oven to 350F. Lightly grease three 9-by-5-inch loaf pans.
2. Beat olive oil, sugar, eggs and pumpkin together with an electric mixer.
3. In a separate bowl, mix together flour, salt, soda, cinnamon, nutmeg and ginger. Add to sugar mixture a little at a time, beating on slow speed. Stir in nuts if using.
4. Fill pans 1/2 full. Bake 1 hour.
Note: If you prefer to make cupcakes, pour batter into muffin tins and bake 55 minutes. Serves 30.
2. Beat olive oil, sugar, eggs and pumpkin together with an electric mixer.
3. In a separate bowl, mix together flour, salt, soda, cinnamon, nutmeg and ginger. Add to sugar mixture a little at a time, beating on slow speed. Stir in nuts if using.
4. Fill pans 1/2 full. Bake 1 hour.
Note: If you prefer to make cupcakes, pour batter into muffin tins and bake 55 minutes. Serves 30.
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