Half Moon Bay Pumpkin Bread
Yield: 3 loaves
3 c Sugar, granulated
3 1/2 c Flour, all-purpose
1/2 t Salt
2 t Baking soda
1 t Cinnamon
1 t Nutmeg
4 lg Eggs
1 c Vegetable oil
2 c Pumpkin (cooked)
2/3 c Water
1 1/2 c Walnuts, chopped
Preheat the oven to 350 degrees F. Butter your containers well.
Sift the dry ingredients together into a large bowl. Make a well in the center of the dry
ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get
all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon.
Pour the batter into the containers, filling each only half to two-thirds full. Bake for
60-90 minutes, depending on the sizes of your containers. If you're using a very small
container, start checking much sooner. The bread is done when a toothpick in the middle
comes out clean.
Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of
the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf
pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of
them. If you want tiny loaves, you could probably use soup cans.
A dessert bread made from pumpkins -- Every year in Half Moon Bay, California there is a
Pumpkin Festival, at which prizes are given for the largest pumpkin in the world. Never
mind that for the last two years the winner has been in Nova Scotia: the citizens of Half
Moon Bay take pumpkins very seriously. At Christmas time in Half Moon Bay, people give
each other little tins of this bread as presents.
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