Cindy's Pumpkin Bread

Name: Cindy's Pumpkin Bread
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Makes two loaves
Cuisine: American
Ingredients: WET INGREDIENTS MIXTURE; 3 c sugar; 1 c salad oil; 4 eggs, beaten; 1 can(s) pumpkin puree; 2/3 c water; DRY INGREDIENTS; 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

By Fredda Rosenbaum
@freddajrosenbaum

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:

5 Comments

Serves:

Makes two loaves

Prep:

30 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

WET INGREDIENTS MIXTURE
3 c

sugar
1 c

salad oil
4

eggs, beaten
1 can(s)

pumpkin puree
2/3 c

water
DRY INGREDIENTS
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
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How to Make Cindy's Pumpkin Bread

Step-by-Step

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.