Pumpkin Bread

          

This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.

Original recipe makes 2 loaves

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
2/3 cup water

  • PREP

    30 mins

  • COOK

    1 hr 30 mins

  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
  3. 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.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

Nutrition

Calories: 319 kcal
Carbohydrates: 49.1 g
Cholesterol: 42 mg
Fat: 12.6 g
Fiber: 1.4 g
Protein: 3.8 g
Sodium: 450 mg

Related Recipes:

Samhain Pumpkin Bread Double Pumpkin-Beer Bread Sara’s Awesome Pumpkin Bread Downeast Maine Pumpkin Bread Pumpkin Spice Bread Pumpkin Cheese Bread I Cranberry Pumpkin Chip Bread Pumpkin Bread IV Pumpkin Pie Bread Pumpkin Bread III