Sunday, November 8, 2009

Pumpkin Bread

What says fall like a warm fresh loaf of Pumpkin bread?  This is easy and so good.  The crystalized sugar on top is is a good texture treat.  Don't store this in an air tight container or else the sugar will melt.


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


Preheat oven to 350 degrees F (175 degrees C). Spray three 7x3 inch loaf pans or 16 mini 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 and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Sprinkle generously with crystalized sugar.

Bake for about 50 minutes in the preheated oven for large loves or 30 minutes for mini loaves. Loaves are done when toothpick inserted in center comes out clean.

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