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Pumpkin Bread
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Brief Description
Moist and full of flavor quick bread that will be your family's favorite fall comfort food.
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Main Ingredient
Pumpkin
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Category: Quick Breads
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 50 min(s)
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Recipe Type: Public
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Source:
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Tags:
Family Holidays Kid-Friendly Quick & Easy Make-Ahead Thanksgiving
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Notes:
Applesauce can be substituted for all or half of oil (1/2 cup applesauce with 1/2 cup oil or 1 cup applesauce with no oil). This does affect the texture of the bread but it still tastes great for a healthier option. Coconut oil can be used in place of vegetable oil with no affect on texture but the taste will be different from original recipe. Fresh pumpkin is also a great alternative. Use 2 cups of mashed or puree pumpkin.
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Posted By: ae09127
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Posted On: Nov 08, 2013
Number of Servings:
Ingredients:
- 3 cups - sugar
- 3 1/3 cups - flour
- 2 teaspoons - baking soda
- 1/2 teaspoons - baking powder
- 1 1/2 teaspoons - salt
- 1 teaspoons - cinnamon
- 1 teaspoons - nutmeg
- 1 teaspoons - cloves
- 4 - eggs, beaten
- 1 cans - pumpkin
- 1 cups - oil vegetable, canola, or coconut
- 1 cups - water
Directions:
Preheat oven to 350 degrees F.
Grease and flour 3 large loaf pans. (Baking spray works too!)
Combine dry ingredients (sugar, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves) in a large bowl.
Mix together wet ingredients (beaten eggs, pumpkin, oil, and water) in medium bowl.
Add wet ingredients all at once to dry ingredients.
Beat together until smooth. (I have used bowl mixer, hand mixer, and whisk for this step. All work well as long as the batter is smooth. So use whatever you have and is easiest for you.)
Distribute batter evenly into pans. It should be about 1/3 full.
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Remove from pan and wrap in aluminum foil (I use heavy duty because it holds up better to reopening.)
DO NOT LET COOL BEFORE WRAPPING - this is key to your bread's moisture!
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