pumpkin bread
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I received this recipe from a friend, Shirley M. in 1981. It has become a favorite of mine to bake at Thanksgiving and through the Fall season. The house smells wonderful, and the bread tastes even better!
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yield
3 large loaves or 8 mini loaves
prep time
15 Min
cook time
1 Hr 55 Min
method
Bake
Ingredients For pumpkin bread
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4 csugar
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4 ccanned pumpkin puree large can (29 oz.)
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1 cvegetable oil
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1 tspvanilla extract
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5 call purpose flour
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1 tspcloves
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5 tspcinnamon
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4 tspbaking soda
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1 tspsalt
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1 cwalnuts, chopped
How To Make pumpkin bread
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1in a large mixer with paddle attachment put the sugar, pumpkin, oil, and vanilla, mix well.
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2In another bowl put the flour, cloves, cinnamon, baking soda, and salt mix together thoroughly (I use a whisk to distribute all together nicely.)
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3Then add the flour mixture to the mixer and mix all together until well blended, then add the nuts, mix again to combine. Pour into the 8 mini loaves and place into the oven.
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4Bake at 325 degrees for 1 to 1 1/2 hours. (check with toothpick) "HINT" Add a pan with a cup or two of water into the oven while breads are baking, it keeps the bread nice and moist.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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