Monday, November 15, 2010

Pumpkin Bread

I can’t believe it got to be so late in the fall before I got the chance to make pumpkin bread. Like many of the recipes on here, this was my first attempt at pumpkin bread so I didn’t modify this recipe, from, very much. I did add more pumpkin (it comes in 29oz cans and didn’t want to waste any) but left everything else the same. It resulted in pretty tasty pumpkin bread with a deliciously gooey center that tasted just like pumpkin pie. Happy fall!

What you need…
  • 1 (29 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
What to do…
Preheat oven to 350 degrees F. Spray 2 loaf pans with nonstick baking spray.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 

The flavors of fall

Oil and water

Finished product

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