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Preheat 350°F oven
Grease and flour two (2) loaf pans
Large mixing bowl
Medium mixing bowl
Ingredients:
1 (15oz) can or 2 cups pumpkin puree
4 eggs
1/4 cup olive or grapeseed oil
2/3 cup water OR pumpkin juice
3 cups sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp dried, ground ginger
Directions:
In a large mixing bowl, whip eggs, oil, and water until frothy.
Blend in sugar until smooth.
Stir in pumpkin and blend until smooth.
In a separate bowl, mix together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Add the dry ingredients to the wet ingredients and mix thoroughly until a smooth batter forms.
Pour the batter into the greased and floured loaf pans until each pan is 2/3 - 3/4 full.
Bake in oven until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes.
Cool on rack for at least 15 minutes before slicing and serving.
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We like adding finely chopped almonds to the mix before baking for extra texture and flavor.
Finely chopped walnuts and dried cranberries added to the mix gives the bread a delightful Autumn taste.
Pumpkin bread is delicious with homemade heavy cream butter.
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