I have fallen in love with my vintage Virginia Hospitality cookbook, and made another recipe from it this weekend, when two days of pouring rain led me to baking. I made the pumpkin bread. It is delicious, and the boys have been devouring it in the mornings for breakfast.
3 1/2 cups flour
3 cups sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
1 cup vegetable oil (you could substitute a portion of this with applesauce if you wanted to lighten up)
2 cups canned pumpkin (15 oz. can)
3/4 cup semisweet chocolate chips
Preheat oven to 350*. Mix all dry ingredients; add remaining ingredients and mix well. Bake in 2 well greased loaf pans 50 - 60 minutes.
I modified the recipe just slightly - the original called for raisins and walnuts but I preferred to use chocolate chips instead. In addition, I found I had to bake mine for 65 minutes for them to be completely done. Be sure to check the middle of your loaves with a knife before you turn off the oven!
I am posting this recipe at the special request of Elizardbreath Speaks - hope you enjoy it!