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Tasty Pumpkin Bread Fall is an excellent time to enjoy breads and pies teeming with cinnamon and nutmeg. This pumpkin bread is moist and delicious. Consider warming a slice and enjoying it with a cup of tea for an afternoon snack. Best of all, it is simple to make. You might want to double the recipe and store a loaf or two in the freezer to bring with you to holiday gatherings. If you'd like, add some raisins or nuts to your bread. Makes 2 loaves, 12 slices per loaf (1 slice serving size) 15-ounce can pumpkin puree 4 eggs 1 cup vegetable (preferably canola) oil 2/3 cup water 3 cups sugar 3.5 cups all-purpose flour 2 tsp baking soda 1.5 tsp salt 2 tsp cinnamon 1.5 tsp nutmeg 3/4 tsp ground cloves 1/2 tsp ground ginger Preheat the over to 350 degrees, and grease and flour 2 loaf pans. Combine pumpkin, eggs, oil, water, and sugar in a large bowl until well blended. In a separate bowl, mix together the remaining (dry) ingredients, and then slowly stir them into the pumpkin mixture. (Mix completely but don't over stir/blend the mixture.) Pour the batter evenly into two loaf pans, and bake for approximately one hour -- or until a toothpick comes out clean. Let cool in the pan for 10-15 minutes. Nutritional information (per serving) 239 calories |
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