Pumpkin Currant Bread

Pumpkin Currant Bread

American, Dessert
  
Ingredients
  • 3 room temperature eggs
  • add 2 1/4 cups sugar and beat
  • add 3/4 cups cooking oil and beat
  • add 3/4 cups cold water
  • add 1 1/2 cups pumpkin and beat
  • Sift and add 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 teaspoons soda
  • 1/2 tsp. baking powder
  • 3/4 tsp cinnamon
  • 3/4 tsp cloves
  • 3/4 tsp nutmeg
Directions
  • Stir in 3/4 cup currants
  • Pour into two loaf pans
  • Add 1/2 cup nots on top if desired
  • Bake at 325-350 degrees for 1 1/2 hours or until toothpick comes out clean.
  • From the kitchen of Diane Sorenson, Lake Crystal, MN

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