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Pumpkin Bread


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Member since 2006

Serves | Prep Time | Cook Time 60

Ingredients

3 1/2 cups all-purpose flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin/16 ounces if using canned pumpkin
2/3 cup water/if pumpkin is canned
1/2 cup water/if pumpkin is fresh or frozen
1 cup vegetable oil


Preheat oven to 350 F.


Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Mix well.


Pour into two 9x5" loaf pans.


Bake 1 hour.


Cool slightly and take out of pans to let cool on a rack. This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.


Pairs Well With


Notes

This tastes best if you wrap, refrigerate and wait a day to eat it. It keeps well in the refrigerator and can be frozen.

I am going to try this in the next few weeks. I LOVE Pumpkin Bread.

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