I was bored the other night so I decided to bake something. I had an open can of pumpkin in my fridge that needed to be used so I started looking for pumpkin recipes. I actually wanted to make muffins but couldn’t find a good recipe for which I had all the ingredients on hand. So, I ended up making pumpkin bread based on a recipe I found on allrecipes.com. I’m not a huge fan of pumpkin bread, but even I liked the end result, so I’ll definitely make this again sometime.
By Tracey
Pumpkin Bread
from Allrecipes.com
Ingredients:
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Directions:
Preheat oven to 350 F . Grease and flour three 7×3 inch loaf pans. (I used two 9×5 loaf pans instead)
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (I had to cook my loaves for about 60-70 minutes because of the pan size)
