Pumpkin Bread

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 h 10 min
Yield: 3 large loaves or 8 mini loaves
Cuisine: American
Ingredients: 4 c sugar; 4 c canned pumpkin puree large can (29 oz.); 1 c vegetable oil; 1 tsp vanilla extract; 5 c all purpose flour; 1 tsp cloves; 5 tsp cinnamon; 4 tsp baking soda; 1 tsp salt; 1 c walnuts, chopped

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By Joann Marsh
@LuvtoBakeBiscotti

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

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4 c

sugar
4 c

canned pumpkin puree large can (29 oz.)
1 c

vegetable oil
1 tsp

vanilla extract
5 c

all purpose flour
1 tsp

cloves
5 tsp

cinnamon
4 tsp

baking soda
1 tsp

salt
1 c

walnuts, chopped

How to Make Pumpkin Bread

Step-by-Step

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.

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