Pumpkin Bread
Pumpkin Bread - Soft and tender pumpkin bread with all the fall spices. Easy to make, great for gifts, and perfect to keep in the freezer.
Servings: 20
Equipment
Ingredients
- 3 cups granulated sugar
- 1 cup canola oil or other neutral flavored oil
- 4 whole large eggs
- 16 ounces canned pumpkin puree
- 3 1/2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon all spice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2/3 cup water
Instructions
- Preheat oven to 350 degrees. Grease and flour 2 9 by 5 loaf pans.
- Stir together sugar and oil. Stir in eggs and pumpkin.
- Combine flour, baking soda, baking powder, salt, nutmeg, all spice, cinnamon and cloves separate bowl.
- Blend dry ingredients and water into wet mixture, alternating.
- Divide batter between two loaf pans.
- Bake for 45-60 minutes or until cake tester comes out clean.
- Remove from the oven and let stand 10 minutes before removing from the pans and cooling completely.
Notes
Recipe from Food Network
Nutrition
Serving: 20Servings | Calories: 315kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Cholesterol: 37mg | Sodium: 399mg | Fiber: 1g | Sugar: 31g
