- sugar - 3 cups
- brown oil - 1 glass
- eggs - 3 pieces
- pot (480 g) pumpkin puree - 1 piece
- flour - 3 Cups
- Carnations - 1 Teaspoon
- cinnamon - 1 1/2 teaspoons
- nutmeg - 1 teaspoon
- ginger powder - 1/4 Teaspoon
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- baking powder - 1/2 teaspoons
- pecan nuts - 1 Glass
1. Preheat the oven to 175 degrees. Large chop pecans if you use them. Grease two forms for bread and sprinkle with a small amount of flour. Melt the brown oil in a large frying pan over medium heat. Cook until the oil turns dark amber, stirring occasionally, for about 6 minutes. 2. Beat brown sugar and butter in a large bowl. 3. Add eggs and pumpkin puree, mix. 4. Add cloves, cinnamon, nutmeg, ginger and salt. Sift together the flour, soda and baking powder in another large bowl. 5. Gradually add the pumpkin mixture and mix. Mix with nuts if they are used. 6. Divide the dough in half between prepared forms for bread. Bake until the toothpick inserted in the center, will not go out clean. Leave to cool in the form of 10 minutes. Using a sharp knife, remove the bread from the mold. Allow to cool completely on the grate. Bread can be wrapped in foil and frozen for up to 1 month.
Servings: 8