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 votes
Serves:
3 large loaves or 8 mini loaves
Prep:
15 Min
Cook:
1 Hr 55 Min
Method:
Bake
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
How to Make Pumpkin Bread
- 1in a large mixer with paddle attachment put the sugar, pumpkin, oil, and vanilla, mix well.
- 2In another bowl put the flour, cloves, cinnamon, baking soda, and salt mix together thoroughly (I use a whisk to distribute all together nicely.)
- 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.
- 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.
