Prep 15 mins
Cook 1 hr
This is my sister in law's recipe and it is great. I think she may have gotten it from a co-worker, butI am not sure. It is a really nice change -a bit more dense than my Pumpkin bread recipe, but it depends on what you are craving at the time! Yummy!!
- 3 cups flour
- 3 1⁄2 cups sugar
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons nutmeg
- 1 1⁄2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup canola oil, your choice of oil
- 2⁄3 cup water
- 4 eggs
- 1 (15 ounce) can pumpkin puree (LIBBY'S 100% PURE PUMPKIN, NOT PIE MIX)
- 1 (12 ounce) can cream cheese frosting (optional)
- walnuts (to garnish) (optional)
- Combine all ingredients together in a large bowl, mix well.
- Pour into 3 greased and floured loaf pans.
- Bake at 350 degrees foer 1 hour.
- Bread in done when a wooden toothpick inserted in the center of loaf comes out clean.
- Cool completely.
- Frost with a nice cream cheese frosting and sprinkle with chopped walnuts.
The first time I made this bread (in 3 disposable loaf pans) I found that it rose beautifully and was tasty. I don't know why, but even though I used pumpkin puree, I didn't think it had a real "pumpkin-y" taste. I made it again, using 1/2 C ea. applesauce and oil rather than 1 C oil, and increased cinnamon to 2 tsp. In my opinion, this very nice recipe had a bit more flavor this way. (Made for March Beverage Tag Game.)
I can almost DITTO the previous rating. I used pumpkin spice mix and ended up having to use part brown sugar as I doubled the recipe and ran out of white sugar. I cut back the sugar to 3 cups per batch (6 in all) I used half cup apple sauce and 1/2 cup oil. I baked four large loaves which took a little longer to bake and I had to reduce heat part way through cause I could smell the bottoms burning. But even so, they were moist, rose beautifully and so fragrant. A deffinate keeper!
With a few spice amount adjustments these turned out very well, I also used half brown and white sugar, thanks for sharing Mommy Diva!...Kitten:)