Cindy's Pumpkin Bread
By
Fredda Rosenbaum
@freddajrosenbaum
1
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.
Rating:
★★★★★ 2 votes
Comments:
Serves:
Makes two loaves
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake
Ingredients
- 3 c
- sugar
- 1 c
- salad oil
- 4
- eggs, beaten
- 1 can(s)
- pumpkin puree
- 2/3 c
- water
- 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
WET INGREDIENTS MIXTURE
DRY INGREDIENTS
How to Make Cindy's Pumpkin Bread
- 1Preheat oven to 350 degrees. Grease and flour two 9"-5" loaf pans.
- 2Cream sugar and oil until thoroughly combined.
- 3Add the beaten eggs and pumpkin. Mix well.
- 4Sift together the dry ingredients.
- 5Add the dry ingredients to the batter, alternating with the water.
- 6Pour batter into the prepared loaf pans.
- 7Bake at 350 degrees for 1 1/2 hours, or until a toothpick inserted in the center of the loaves comes out clean,
- 8Let the loaves cool for ten minutes. Then, remove the loaves from the pans to cool on a rack.
- 9Wrap the cooled loaves in clear plastic wrap. Allow the loaves to "bloom" a few hours from serving.
