Tags
Bake, baking, bread, pumpkin, recipe, Thanksgiving, vegetarian
Want a seasonal treat to share with friends, family and neighbors? Or just something to make your home smell fabulous and enjoy with your morning coffee? This pumpkin bread will fill the bill. It is so moist and delicious!!! I’ve been making it like crazy for the last month or so and everyone that has had it, just loves it! It’s pretty easy to make too!
I can’t take credit for this recipe. It comes from the Food Network Kitchen. I do like that the one recipe makes 2 large or 3 medium size loaves, so there is some for you and some to share! You could even add some raisins or nuts to this, if you like!
I hope you enjoy it as much as our family does!
The BEST Pumpkin Bread
3 cups sugar
1 cup vegetable or canola oil
4 eggs
15 oz can of puréed pumpkin
3 1/2 cups all purpose flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp all spice
1/2 tsp ground cloves
2/3 cup water
Preheat the oven to 350 degrees.
Butter and flour two large loaf or 3 medium loaf pans.
Blend together sugar and oil until well mixed. Next add the eggs and pumpkin and mix until combined. In a separate bowl, combine all of the dry ingredients and whisk until well combined. While the mixer is running spoon the dry mixture into the wet. About half way through add half of the water, then continue adding the dry ingredients and at the end add the remaining water.
Pour and equal amount of batter into each loaf pan. Bake for 60-70 minutes. To check for doneness, insert a toothpick in the center and it should come out clean.
Allow to cook in pans for 10 minutes and then turn out of pans and continue to cool loaves on a rack. It will slice cleaner when it has been allowed to cool for a while.
Enjoy!!! Happy Thanksgiving!!!
1 Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
2 Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
3 Combine the flour, salt, baking soda, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
4 Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
Inside Kel's Kitchen 