The President’s Pumpkin Bread

Mom clipped this one and makes it periodically for Thanksgiving as a cake with cream cheese frosting. I like mine with a gentle dusting of powdered sugar. The clip is so old and yellowed I can’t figure out which president was a fan of this bread.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 2  cups all-purpose flour
• 2  cups sugar
• 2  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 1  teaspoon ground cloves
• 1  teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1  cup  vegetable oil
• 4  eggs, slightly beaten
• 2  cups solid pack pumpkin (not pie filling)

Directions

1. Pre-heat oven to 350 degrees. Grease and flour a 10 inch tube bundt cake pan or 2 9-inch cake pans.
2. Sift together dry ingredients (flour, sugar, baking soda and spices) into a large bowl and form a well in the center. Add eggs and oil. Using a mixer on low blend ingredients. Add pumpkin and continue mixing until the pumpkin is fully incorporated. Fold batter into the cake pan.
3. Bake for one hour or until a toothpick inserted in the center comes out clean. Baking time is for the bundt cake pan and should be adjusted if you make this as a layer cake.
4. Cool cake in pan for 15 minutes before turning out onto a plate.