Cindy's Pumpkin Bread

Fredda Rosenbaum

By
@freddajrosenbaum

Once I tried my best friend's pumpkin bread I had to have her recipe! Its moist, smooth texture makes it the best ever. In addition, it is even better the day after baking. Freshly grated nutmeg is required to get the full flavor for this recipe. Slice and warm for the best breakfast ever.


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Comments:

Serves:

Makes two loaves

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

WET INGREDIENTS MIXTURE

3 c
sugar
1 c
salad oil
4
eggs, beaten
1 can(s)
pumpkin puree
2/3 c
water

DRY INGREDIENTS

3 1/2 c
all-purpose flour
2 tsp
baking soda
2 tsp
salt
1 tsp
baking powder
1 tsp
fresh ground nutmeg
1 tsp
ground allspice
1/2 tsp
ground cloves

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour two 9"-5" loaf pans.
2
Cream sugar and oil until thoroughly combined.
3
Add the beaten eggs and pumpkin. Mix well.
4
Sift together the dry ingredients.
5
Add the dry ingredients to the batter, alternating with the water.
6
Pour batter into the prepared loaf pans.
7
Bake at 350 degrees for 1 1/2 hours, or until a toothpick inserted in the center of the loaves comes out clean,
8
Let the loaves cool for ten minutes. Then, remove the loaves from the pans to cool on a rack.
9
Wrap the cooled loaves in clear plastic wrap. Allow the loaves to "bloom" a few hours from serving.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom