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Pumpkin Bread

4

120 min

Pumpkin Bread

Pumpkin Bread Photo 1

Time

120 min

Serving

20 persons

Calories

319

Rating

4.00★ (488)

Cuisine

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

Ingredients

  • ½ cups all-purpose flour: 3 piece
  • baking soda: 2 tsp
  • salt: 2 tsp
  • baking powder: 1 tsp
  • ground nutmeg: 1 tsp
  • ground allspice: 1 tsp
  • ground cinnamon: 1 tsp
  • ground cloves: 0.5 tsp
  • white sugar: 3 cups
  • canola oil: 1 cup
  • eggs: 4 piece (beaten)
  • solid pack pumpkin puree: 2 cups
  • water: 0.66667 cup

Metric Conversion

Stages of cooking

Pumpkin Bread Photo 21
Pumpkin Bread Photo 32
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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
    Pumpkin Bread Photo 2
  2. In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
    Pumpkin Bread Photo 3
  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.
    Pumpkin Bread Photo 4
  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.
    Pumpkin Bread Photo 5

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