I want to start this with a disclaimer - this pumpkin bread was not the most appealing thing (visually) that I have ever made. But...it was very good! I ran into problems cooking the bread (it took longer than the recipe called for). I think I open and closed the oven too many times and the bread sunk slightly in the middle. I also made 4 mini loafs which turned out very well (too bad I didn't get a picture of those). I will definitely make this recipe again this fall, but this time I'll spray my pans better! Recipe:
3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.
3 cups white sugar
4 eggs
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
3 1/2 cups all-purpose flour
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7 x 3 inch loaf pans.
Mix oil, sugar, and eggs together in a large bowl. Mix in pumpkin puree and water. Stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Divide batter into prepared pans.
Bake for 1 hour. Cool on wire racks.
Source: www.allrecipes.com
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