Monday, March 16, 2009

Pumpkin Bread

*adapted from "Pumpkin Bread IV"

Serves: 36


3 cans pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cloves

1. Preheat oven to 350 degrees. Grease and flour 8 mini-loaf pans.
2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine all other ingredients. Stir into the pumpkin mixture until well-blended. Divide the batter evenly between prepared pans.
3. Bake in preheated oven for 40 to 50 minutes. The top of the loaf should spring back when lightly pressed.

*This recipe originally called for "3 cups of canned pumpkin puree," but I mistakenly added "3 cans of pumpkin puree". The color was much richer than the picture on, the pumpkin flavor was great, and the bread was very moist. In fact, I didn't realize I had made a mistake until I started typing this recipe on the blog.
**Know that if you make it with the "3 cups" like the recipe originally called for, that it'll only fill up 3 regular-sized loaf pans.

*adapted from "Pumpkin Bread IV"

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