Ingredients

Scaled 4

  • 8 c / 2000 g canned pumpkin puree
  • 4 c / 768 g vegetable oil
  • 2.75 c / 550 g white sugar
  • 16 eggs
  • 12 c / 1440 g and 2 tablespoons all-purpose flour
  • 4 t / 20 g baking powder
  • 4 t / 24 g baking soda
  • 4 t / 24 g salt
  • 4 t ground cinnamon
  • 4 t ground nutmeg
  • 4 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

8 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

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