Hearty and moist pumpkin bread recipe that makes enough to share with family and friends! The perfect fall snack or dessert.
Servings 6 small loaves
- 15 oz. can of 100% pure pumpkin
- 4 eggs
- 2 cups Sugar
- 1 1/2 cups oil (vegetable or canola)
- 3 cups Flour
- 1 1/2 teaspoons Cinnamon
- 1/2 teaspoon allspice
- 2 teaspoons baking soda
- 2 teaspoons Baking Powder
- 1/2 teaspoon salt
- Ground nuts can be added if desired.
Preheat oven to 350 degrees F.
In a large bowl, blend pumpkin, eggs, sugar and oil together with electric mixer.
In a separate bowl combine rest of ing. and whisk together.
Gradually add flour mixture to pumpkin mixture until well blended.
Pour batter into greased and floured pans. Or use Baker's Joy nonstick spray.
Bake at 350 degrees.
Mini loaves = 20-25 min.
Small loaves = 30-35 min.
Large loaves = 50-55 min.
mini = 2 1/2 in. x 4 in.
small = 3 in. x 5 1/2 in.
large = 9 in. x 5 in.
By Ann Drake from onsuttonplace.com.