Monday, September 14, 2009

Pumpkin bread

This is my favorite pumpkin bread recipe EVER - I think the secret is all the eggs. I only used 1 1/2 cup sugar though, because I find the pumpkin is sweet enough on its own. I tried it once with golden juicy plump raisins and pecans, and then again with a cup of chocolate chips. We are snacking on it all day and having it for breakfast and never grow tired of it! :) These would be great as mini loaves wrapped up in festive cellophane as gift ideas! (hmmm...note to self...)

I think I will try some variations with a zuchini loaf and a carrot loaf - I'll post if they end up being a hit around here.


READY IN 1 Hr 5 Min
Original recipe yield 3 - 7x3 inch loaf pans


* 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


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. 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.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

*I always find the more moisture the better with breads like this. Don't skimp on the moist stuff!

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