Kathleen's Fantastic Pumpkin Bread
Kathleen's Fantastic Pumpkin Bread recipe
Yield
24 servingsPrep
15 minCook
75 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
white |
|
| 1 | cup |
brown sugar
dark |
*
|
| 1 ¼ | teaspoons |
salt
|
|
| 3 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cloves
ground |
|
| 2 | tablespoons |
molasses
dark |
|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| ⅔ | cup |
water
|
|
| 2 | cups |
pumpkin
freshly cooked or canned |
|
| 3 ½ | cups |
all-purpose flour
sifted |
|
| 1 | cup |
walnuts
or pecan |
|
| 1 | cup |
raisins, seedless
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
white |
|
| 237 | ml |
brown sugar
dark |
*
|
| 6.3 | ml |
salt
|
|
| 15 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
cloves
ground |
|
| 3E+1 | ml |
molasses
dark |
|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 158 | ml |
water
|
|
| 473 | ml |
pumpkin
freshly cooked or canned |
|
| 828 | ml |
all-purpose flour
sifted |
|
| 237 | ml |
walnuts
or pecan |
|
| 237 | ml |
raisins, seedless
optional |
|
Directions
Combine all ingredients and mix vigorously.
Divide batter into 3 8½ X 4½ inch greased and floured Loaf Pans.
In a pre-heated oven, bake at 350℉ (180℃) for 1 to 1½ hours until a toothpick inserted, comes out clean.
Let bread cool in pans on wire rack.
Freezes beautifully.
