From "True Grits . . . Tall Tales and Recipes from the New South," published in cooperation with your Daily InBox newsletter.


  • 1-2/3 cups flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon allspice
  • 1-1/2 cups sugar
  • 1 cup pureed canned pumpkin
  • 1/3 cup water
  • 2 eggs, beaten
  • 1/2 cup vegetable oil


    *  Grease the bottom and sides of a 5x9-inch loaf pan.  Line the bottom with waxed paper; grease the waxed paper.
    *  Sift the flour, salt, baking powder, baking soda, cinnamon, cloves and allspice together.
    *  Combine the sugar, pumpkin, water, eggs and oil in a bowl; mix well.  Add the flour mixture gradually, mixing well after each addition. 
    *  Spoon the batter into the prepared loaf pan.
    *  Bake at 350 degrees for 1 hour or until the loaf tests done.
    *  Remove to a wire rack to cool.
    *  Variation:  Reduce the fat and cholesterol by substituting 4 egg whites or the equivalent amount of egg substitute for the whole eggs.

    SERVES: 12

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