Recipe: Monastery Pumpkin Bread

DEAR SOS: With holidays approaching I would like to bake some pumpkin bread using canned pumpkin. Is there a recipe in your vast files?

--KIM

DEAR KIM: From our vast pumpkin bread recipe file we chose the Monastery Pumpkin Bread, made and sold by nuns of the Monastery of the Angels in Hollywood. It’s been a favorite of our readers throughout the decades.

MONASTERY PUMPKIN BREAD

3 1/2 cups sifted flour

3 cups sugar

2 teaspoons soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 1/2 teaspoons salt

4 eggs, beaten

1 cup oil

2/3 cup water

2 cups mashed, cooked pumpkin

Walnut halves

Butter

Sift together flour, sugar, soda, cinnamon, nutmeg and salt. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients.

Turn into 3 greased 8x4-inch loaf pans and top with walnut halves. Bake at 350 degrees 1 hour or until wood pick inserted in center comes out clean. Cool before slicing. Serve with butter. Makes 3 (8x4-inch) loaves.

Note: Bread freezes well and tastes best slightly warm, spread with butter.