Pumpkin Bread

SUBMITTED BY: SUE CASE PHOTO BY: Allrecipes

"This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts."

PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 2 loaves

USMETRIC

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INGREDIENTS

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
4 eggs, beaten
2 cups solid pack pumpkin puree
2/3 cup water

READ REVIEWS (148)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jun. 6, 2006 by Oleannder

This was spectacular. I am definately going to make this again & I may try some of the variations that others have suggested as well. I am especially intrigued at the thought of replacing the oil with some apple sauce. I would also like to see what it would be like with a nice mix of raisins & a few chocolate chips added in. This is a very moist cake & as each oven varies I reccomend that you start checking on the loaf at around 55 mins. Cover with foil after 55 mins as it can take an additional 20 mins or so & the foil will help prevent too much crisping.

10 users found this review helpful

Reviewed on Sep. 6, 2007 by RD

This recipe is FABULOUS! I have made it multiple times and it is always a huge hit by everyone, even non-pumpkin lovers. I just made it tonight and used 1 cup vanilla yogurt in place of 1 cup oil and it is amazing. By using the substitue I saved over 1000 calories in the loaf. I also added chopped walnuts for a little nutty taste and texture. No matter how you do it this recipe is a winner. Thanks.

8 users found this review helpful

Reviewed on Oct. 16, 2006 by Ana Rae

GREAT recipe! WHOLE WHEAT IDEA - I changed the 3.5 cups flour to 3 cups of whole wheat flour and cut the cooking time to 75 minutes and it was fabulous. So rich and hearty but moist and full of flavor. The first loaf was devoured in a day and the second one is being fought over.

7 users found this review helpful

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