Pumpkin Bread
By
Joann Marsh
@LuvtoBakeBiscotti
1
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!
Rating:
☆☆☆☆☆ 0 votes0
Serves:
3 large loaves or 8 mini loaves
Prep:
15 Min
Cook:
1 Hr 55 Min
Method:
Bake
Ingredients
-
4 csugar
-
4 ccanned pumpkin puree large can (29 oz.)
-
1 cvegetable oil
-
1 tspvanilla extract
-
5 call purpose flour
-
1 tspcloves
-
5 tspcinnamon
-
4 tspbaking soda
-
1 tspsalt
-
1 cwalnuts, chopped
How to Make Pumpkin Bread
- in a large mixer with paddle attachment put the sugar, pumpkin, oil, and vanilla, mix well.
- In another bowl put the flour, cloves, cinnamon, baking soda, and salt mix together thoroughly (I use a whisk to distribute all together nicely.)
- Then 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.
- Bake 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.
