And I mean PERFECT.
This recipe is so easy and SO delicious. It will leave your whole house smelling like fall incarnate. I got the original recipe from All Recipes.
I didn't realize until I was done making the batter that this recipe actually is for THREE separate loaves of bread. I only have on bread loaf pan so I poured the remaining batter into a bundt pan and drizzled with salted caramel sauce. It was also delicious.
I've said it before and I'll say it again, I am not a pumpkin person. That being said, I would eat this pumpkin bread every day. It was a huge hit among high schoolers, college students, 20-somethings, and one apartment concierge that I shared it with.
Ingredients
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
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour three 7x3 inch loaf pans. Or one 8x4 loaf pan and one bundt pan, in my case. I saw that others made muffins with this recipe as well.
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.
7. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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