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Ingredients
| all-purpose flour (unsifted): 3 1/2 cups |
| baking soda: 2 tsp |
| salt: 2 tsp |
| baking powder: 1 tsp |
| ground nutmeg: 1 tsp |
| allspice: 1 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/2 tsp |
| granulated sugar: 3 cups |
| canola oil - for salads, woks and light frying: 1 cup |
| eggs: 4 (beaten) |
| pumpkin puree: 2 cups |
| water: 2/3 cup |
Pumpkin Bread
Credit: AllRecipes
User rating:
"This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts."
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Prep Time
30 min -
Cook Time
90 min -
Servings
20 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
- In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
- In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.