Sunday, October 7, 2012

Pumpkin bread

I doubled this recipe and it made three loaves. It would make four but I have a long bread pan that I baked one in and it was the one that turned out the best. I also put pumpkin seeds on one and salted pecan on the long one and it was really good. I loved the sweet and salty flavor combination.

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
11/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon allspice 
3 1/2 cups all-purpose flour

Preheat oven to 350 degrees.Grease and flour three 7x3 inch loaf pans.
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, ginger and allspice. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

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