BROWN SUGAR PUMPKIN BREAD

The great pumpkin has arrived, time to think about fall and all the flavors.  This past summer I was visiting the Maine State Museum and saw this recipe in a cookbook that was being displayed of a old Maine farm kitchen.  So, I pull out paper and pencil and wrote it down.   Then I get home and google it and found the exact recipe on cooks.com  So wonder where the orginal recipe came from.  Doesn't matter, we enjoyed this and its a nice bread for the holidays.  Happy baking my friends,  Andi

3 1/2 cups flour

3 cups light brown sugar

2 tsp soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 to 1 cup chopped nuts, optional I used 1/2 cup in the bread because I used some in the streusel topping

1 cup oil

3/4 cup cold water

4 eggs slightly beaten

1 15-ounce can pumpkin or 2 cups

 PRINT RECIPE

In a large bowl add the first 7 ingredients and mix. Make a well in the middle of this mixture. Then add the remaining ingredients and stir with a spoon until mixed. Mix with electic mixer until smooth. Baked in greased and floured bread pans.  Bake at 350 degrees for about 45-60 minutes or until done in center  I got 4 small loaf pans.   Allow to sit and cool.  This bread is better the next day.  So wrap it up and store or freeze for another day.   I got 4 8-inch foil pans. These are the small disposal ones.  

Streusel Topping:   Brown-Eyed Baker

1/2 cup flour

1/4 cup chopped pecans

1/2 tsp cinnamon

3 Tbsp melted butter

Mix all together and sprinkle on top before baking

Happy Baking my friends,  Andi