Pumpkin Bread

This bread was so good.  This was the first time I made it, but it is definitely being added to my traditional fall desserts recipes!  It only took about 10 minutes to assemble and was delicious!  It makes a great after-school snack or breakfast. 

Pumpkin Bread:
adapted from Danielle Bean
click here for printable version

3 cups sugar
1 cup oil
4 beaten eggs
1-15 ounce can pumpkin
3 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon cloves
2 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2/3 cup water

Preheat the oven to 350 degrees.  In a large bowl, combine the sugar, oil, eggs and pumpkin.  Add dry ingredients.  Add 2/3 cup water and mix.  Spray 2 bread pans with non-stick spray and pour batter into pans.

  Bake for 1 hour  or until knife inserted is removed cleanly.


Jean said...

The loaf we brought home didn't last long...

Molly said...

It was good, but I decided to double all of the spices. I think it could have used a little more. What do you think? I was also thinking of trying these as muffins (like what we had at the food show) with a cream cheese frosting on top or injected in the middle. Thoughts?

Thomas said...

Bring on the cream cheese! That sounds pretty good to me!

Jean said...

mmmm....cream cheese.

I could use a little more spice in it...