cindy's pumpkin bread
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.
prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
yield
Makes two loaves
Ingredients
- WET INGREDIENTS MIXTURE
- 3 cups sugar
- 1 cup salad oil
- 4 - eggs, beaten
- 1 can pumpkin puree
- 2/3 cup water
- DRY INGREDIENTS
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon fresh ground nutmeg
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cloves
How To Make cindy's pumpkin bread
-
Step 1Preheat oven to 350 degrees. Grease and flour two 9"-5" loaf pans.
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Step 2Cream sugar and oil until thoroughly combined.
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Step 3Add the beaten eggs and pumpkin. Mix well.
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Step 4Sift together the dry ingredients.
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Step 5Add the dry ingredients to the batter, alternating with the water.
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Step 6Pour batter into the prepared loaf pans.
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Step 7Bake at 350 degrees for 1 1/2 hours, or until a toothpick inserted in the center of the loaves comes out clean,
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Step 8Let the loaves cool for ten minutes. Then, remove the loaves from the pans to cool on a rack.
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Step 9Wrap the cooled loaves in clear plastic wrap. Allow the loaves to "bloom" a few hours from serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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