Pumpkin Bread
The pumpkin bread you'll make year-round. The warm cozy flavor of pumpkin, cinnamon, and cloves makes this easy recipe a true winner. This recipe is a good reason to keep canned pumpkin in your pantry all year.
Servings: 2 loaves
Ingredients
- 1 15 oz can pumpkin puree, canned or fresh
- 4 large eggs
- 3/4 cup oil I use avocado oil
- 2/3 cup water
- 3 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons salt
- 1 teaspoon allspice
- 1 teaspoon nutmeg I prefer fresh grated nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoons ground cloves
- 1/4 cup sugar, OPTIONAL for sugared topping add 1-2 teaspoons cinnamon if desired
Instructions
- Preheat the oven to 350°.
- Prepare the pans with a pan release, butter, shortening, or baking spray. Add the optional sugar or cinnamon and sugar if desired. (this recipe will bake 2 loaf pans)
- In the large bowl of a mixer, add the eggs, pumpkin puree, oil, and water and on medium until just combined
- Add in the flour, sugar, baking soda, salt, allspice, baking powder, nutmeg, cinnamon, and cloves and mix or low until moistened and all ingredients are blended.
- Pour batter into prepared pans. (add sugar or cinnamon and sugar on top if desired)
- Bake for 45-55 minutes depending on pan size. 8x4 about 45-50 minutes, 10x51/2" pan about 50-55 minutes. Muffin pan will take 20-25 mintues. Test with a toothpick comes out clean.
- Allow the pumpkin bread to cool for ten minutes then remove from the pans. Give it another 5 minutes to cool, then slice and serve. Wrap any leftovers, and refrigerate after 2 days for best freshness.
- Pumpkin bread is great served at room temperature, cold from the fridge, and warmed with butter or cream cheese.
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