Description: Very moist and flavorful pumpkin bread. If you give this a try, follow the recipe exactly the first time, I think you will like it, I find the blend of spices to be perfect. If you try and replace the oil with applesauce, don't tell me about it, it just isn't the same, and since this makes a large amount batter I don't worry about the amount of oil! This is even better the next day when the flavors have had the chance to "meld".
I cook this low and slow, I like it best when it doesn't get too brown.
Other:
Ingredients:
Time:
N/A
Difficulty:
Easy
Serving Size:
N/A
* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 2 tsp vanilla
* 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
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour three 7x3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Well now what happened to the recipe script? Guess I need to fix it. again since I upgraded. I will update it sometime today (probably this evening) so you can see the rest of the recipe.
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