Thursday, October 17, 2013

My favorite go to Pumpkin Bread Recipe

I make this Pumpkin Bread every fall and continue making it through Christmas. I can't take credit for the recipe (it's from my Better Homes & Gardens cookbook) sshhhhh don't tell. The bread comes out so moist and delicious, everyone always raves. Enjoy!



Pumpkin Bread-Makes 2 Loaves-Preheat oven to 350
3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15 ounce can pumpkin
Grease bottom & sides of 2 9x5x3 inch loaf pans set aside. In a large mixing bowl beat sugar and oil on medium, add eggs and beat well, set aside.

In a large bowl combine flour, baking soda, salt, cinnamon & nutmeg. Alternately add flour mixture and water to sugar mixture, beat on low after each addition just until combined. Beat in pumpkin, pour batter into pans.

Bake in 350 oven for 55-65 minutes or until toothpick comes out clean, (a toothpick is not long enough to reach the center so I use one of my favorite tricks Use uncooked spaghetti to check doneness. Cool in pans for 10 minutes, remove from pans and let them completely cool on wire racks.

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