Pumpkin Bread
Delicious dense, moist bread that is perfect for fall
Equipment
- 2 mixing bowls
- Measuring Spoons
- measuring cups
- 2 9x5 inch loaf pans
Ingredients
- 1 can pumpkin puree 15oz can
- 4 large eggs
- ⅔ cup water
- 1 cup vegetable oil
- 3 cup white sugar
- 3 ½ cup all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour two 9x5-inch loaf pans.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.3 1/2 cup all-purpose flour, 2 tsp baking soda, 1 1/2 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger
- Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.1 can pumpkin puree, 4 large eggs, 2/3 cup water, 1 cup vegetable oil, 3 cup white sugar
- Stir flour mixture into pumpkin mixture until just blended.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
Notes
- This recipe can be divided in half to make just one loaf. The pumpkin puree can be frozen in an airtight ziplock bag for later use.
- 1 cup of melted butter can be used to substitute for vegetable oil to make the bread richer
- You can customize this bread with mix-ins like nuts, seeds, or even fresh fruit. Lightly coat any mix-ins in flour before adding to the batter so they don't sink to the bottom. Apple pieces would be an excellent addition to this recipe. Note: adding anything might affect bake time, so make sure to check the loaves in multiple spots for doneness.