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Tuesday, September 16, 2008

Casey's Favorite Pumpkin Bread

October will be here soon.
I can get through the fall with out a slice of pumpkin bread.
Don't turn up your nose, until you try it, I think that's what my momma always said.
4 eggs
3 cups granulated sugar
1 cup peanut oil
1/3 cup water
1 30 oz. can pumpkin pie filling
3 1/2 cups all purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 1/2 cups (8 oz.) chopped dates
1 cup chopped roasted peanuts or you can use Walnuts Or Pecans
1. Preheat oven to 350 degrees. Grease and flour three 9-inch loaf pans. In large bowl, beat eggs slightly. Gradually stir in sugar, oil, water and pumpkin. Add in flour, soda, salt and cinnamon and mix well. Stir in dates and peanuts. Pour 1/3 of batter into each loaf pan. Bake for 1 hour or until bread pulls away from sides of pan. Cool in pans on wire rack for 10 minutes, and remove from pan and cool completely on rack. Makes
3 loaves
If you have any of those mini loaf pans, use them. You will put a smile on your friends faces by sharing a loaf.

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