Pumpkin Bread IV
This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes
Yield
36 servingsPrep
15 minCook
1 hrsReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
canned pumpkin purée
puree |
|
| 1 ½ | teaspoons |
nutmeg
ground |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 1/2 | teaspoons |
baking soda
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 4 ¾ | cups |
all-purpose flour
|
|
| 6 | x |
eggs
|
*
|
| 4 | cups |
sugar
white |
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 ½ | teaspoons |
cloves, ground
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
canned pumpkin purée
puree |
|
| 7.5 | ml |
nutmeg
ground |
|
| 7.5 | ml |
cinnamon
|
|
| 7.5 | ml |
salt
|
|
| 7.5 | ml |
baking soda
|
|
| 7.5 | ml |
baking powder
|
|
| 1.1 | l |
all-purpose flour
|
|
| 6 | x |
eggs
|
*
|
| 946 | ml |
sugar
white |
|
| 355 | ml |
vegetable oil
|
|
| 7.5 | ml |
cloves, ground
|
|
Directions
Preheat the oven to 350℉ (180℃) F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
