Ingredients

Scaled 2

  • 4 c / 1000 g canned pumpkin puree
  • 2 c / 384 g vegetable oil
  • 1.25 c / 250 g white sugar
  • 8 eggs
  • 6 c / 720 g and 2 tablespoons all-purpose flour
  • 2 t / 10 g baking powder
  • 2 t / 12 g baking soda
  • 2 t / 12 g salt
  • 2 t ground cinnamon
  • 2 t ground nutmeg
  • 2 t ground cloves

Method

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Servings

4 loafs or 24 muffins

Prep Time

20 min

Cook Time

45min to 1 hour

Category

yes

Source

http://bread.allrecipes.com/az/PumpkinBreadIV.asp 2004931738

Scale: ½× | 1 ½× | 1× | 2× | 3× | 4× |