Classic Pumpkin Bread at home
- Yield 2
- Prep 5 minutes
- Total 15 minutes
Classic Pumpkin Bread at home is a breakfast recipe on Avoteb. The yield on the card is 2. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 3 cups sugar
- 1 cup cooking oil
- 4 eggs
- 3 1/2 cups all-purpose flour
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. allspice
- 1/2 tsp. ground cloves (optional)
- 2/3 cup water
- 1 (15 oz.) can pumpkin puree
- 1 cup chopped walnuts (optional)
Method
Grease two 9x5x3 inch, or three 8x4x2 inch, or four 7.5×3.5×2 inch loaf pans; keep nearby.
In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Tip in eggs and beat well; keep nearby.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour miture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Roast in a 350 degree F oven for 55-65 minutes or until a wooden toothpick inserted near the center of the loaves comes out clean. Cool in pans on wire racks for 10 minutes. Lift from pans. Cool completely on wire racks. Plate while it is hot, or wrap in plastic or aluminum foil to keep fresh.
