Fall-Favorite Pumpkin Bread
photo by WaffleCrumbs
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 8-10
ingredients
- 3 1⁄2 cups pumpkin puree (which is the large 29 oz can, use it all)
- 1⁄2 cup vegetable oil
- 2 2⁄3 cups white sugar
- 4 eggs
- 3 cups all-purpose flour, plus
- baking powder
- 2 tablespoons all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- nutmeg
- 1⁄2 teaspoon ground cloves
directions
- Preheat the oven to 350 degrees F Grease and flour two 9x5 inch loaf pans.**.
- In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
- Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 55 mins to 60 mins (1 hour). The top of the loaf.
- should spring back when lightly pressed and a toothpick inserted in the middle should come out clean.
- **NOTE** I use silicone loaf pans which I highly recommend. I still spray them with Pam because I'm paranoid but everything I bake FALLS right out of the pan. I've been using them since 2006 when I got my first silicone bundt pan and it worked so well that I threw away ALL my other baking pans and bought all silicone--including the mats to bake cookies on. I can't recommend them highly enough--THEY TOTALLY ROCK!
Reviews
RECIPE SUBMITTED BY
LimoBarbie
Baton Rouge
Professionally trained chef, Former restaurant owner.