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Category: Quick Breads
Prep Time: Cook Time: Total Time:
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 eggs
1 cup vegetable oil
2/3 cup water
1 can (15 ounces) pumpkin
3 cups sugar
Preheat oven to 350 degrees. Grease two 9-by-5-by-3-inch or three 8-by-4-by-2 1/2 -inch pans.
In a medium bowl, mix together the flour, baking soda, salt, nutmeg, cinnamon and cloves. In a large bowl, beat eggs lightly. Add oil, water, pumpkin and sugar and mix until combined.
Add flour mixture to pumpkin mixture, mixing until blended. Pour into prepared pans.
Bake for 1 hour or until wooden pick inserted into center comes out clean. Let cool in pans 5 minutes, then remove loaves from pans and cool completely on a wire rack.
To prepare ahead: You can make the bread up to 2 days ahead. When cool, wrap in plastic wrap and store at room temperature. Makes 2 or 3 loaves
NOTES:
I like add about 1 cup of chopped pecans to the batter after stirring in the flour mixture.
To freeze: You can freeze the pumpkin bread for up to 3 months. When cool, wrap in plastic wrap, place in a sealable plastic bag and freeze. Thaw at room temperature 2 to 3 hours before serving.
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PUMPKIN BREAD
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
4 eggs
1 cup vegetable oil
2/3 cup water
1 can (15 ounces) pumpkin
3 cups sugar
Preheat oven to 350 degrees. Grease two 9-by-5-by-3-inch or three 8-by-4-by-2 1/2 -inch pans.
In a medium bowl, mix together the flour, baking soda, salt, nutmeg, cinnamon and cloves. In a large bowl, beat eggs lightly. Add oil, water, pumpkin and sugar and mix until combined.
Add flour mixture to pumpkin mixture, mixing until blended. Pour into prepared pans.
Bake for 1 hour or until wooden pick inserted into center comes out clean. Let cool in pans 5 minutes, then remove loaves from pans and cool completely on a wire rack.
To prepare ahead: You can make the bread up to 2 days ahead. When cool, wrap in plastic wrap and store at room temperature. Makes 2 or 3 loaves
NOTES:
I like add about 1 cup of chopped pecans to the batter after stirring in the flour mixture.
To freeze: You can freeze the pumpkin bread for up to 3 months. When cool, wrap in plastic wrap, place in a sealable plastic bag and freeze. Thaw at room temperature 2 to 3 hours before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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