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 votes5
Comments:
Serves:
Makes two loaves
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake
Ingredients
-
WET INGREDIENTS MIXTURE
-
3 csugar
-
1 csalad oil
-
4eggs, beaten
-
1 can(s)pumpkin puree
-
2/3 cwater
-
DRY INGREDIENTS
-
3 1/2 call-purpose flour
-
2 tspbaking soda
-
2 tspsalt
-
1 tspbaking powder
-
1 tspfresh ground nutmeg
-
1 tspground allspice
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1/2 tspground cloves
How to Make Cindy's Pumpkin Bread
- Preheat oven to 350 degrees. Grease and flour two 9"-5" loaf pans.
- Cream sugar and oil until thoroughly combined.
- Add the beaten eggs and pumpkin. Mix well.
- Sift together the dry ingredients.
- Add the dry ingredients to the batter, alternating with the water.
- Pour batter into the prepared loaf pans.
- Bake at 350 degrees for 1 1/2 hours, or until a toothpick inserted in the center of the loaves comes out clean,
- Let the loaves cool for ten minutes. Then, remove the loaves from the pans to cool on a rack.
- Wrap the cooled loaves in clear plastic wrap. Allow the loaves to "bloom" a few hours from serving.
