Autumn Pumpkin Bread
Quick to make pumpkin bread; yield 2 loaves
Yield
12 servingsPrep
10 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
pumpkin
pureed, canned |
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
vegetable oil
|
|
| ½ | cup |
water
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
(just shy of a full cup) |
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | x |
chocolate chips
as needed |
*
|
| 1 | x |
cranberries, dried
as needed |
*
|
| 1 | x |
nuts
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
pumpkin
pureed, canned |
|
| 2 | large |
eggs
|
|
| 158 | ml |
vegetable oil
|
|
| 118 | ml |
water
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
(just shy of a full cup) |
*
|
| 591 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
cloves
ground |
|
| 1 | x |
chocolate chips
as needed |
*
|
| 1 | x |
cranberries, dried
as needed |
*
|
| 1 | x |
nuts
as needed |
*
|
Directions
Preheat oven to 350℉ (180℃).
Prepare two loaf pans with flour or floured spray.
Blend together pumpkin, eggs, oil, water and sugars.
In separate bowl, mix all dry ingredients.
Slowly blend dry ingredients into wet.
Gently stir in any mix-ins. Pour evenly into pans.
Bake 40 to 50 minutes until toothpick comes out clean when inserted into middle.
