Mahnke Family RecipesPumpkin Bread from Libby's
Ingredients
- 2 c / 500 g canned pumpkin puree2 c / 500 g canned pumpkin puree
- 1 c / 192 g vegetable oil1 c / 192 g vegetable oil
- 2⁄3 c / 133 g white sugar2⁄3 c / 133 g white sugar
- 4 whole eggs4 whole eggs
- 3 c / 360 g flour - plus 2 Ts3 c / 360 g flour - plus 2 Ts
- 1 t / 5 g baking powder1 t / 5 g baking powder
- 1 t / 6 g baking soda1 t / 6 g baking soda
- 1 t / 6 g salt1 t / 6 g salt
- 1 t ground cinnamon1 t ground cinnamon
- 1 t ground nutmeg1 t ground nutmeg
- 1 t ground cloves1 t ground cloves
It's the American classic and hard to beat.
Method
- Preheat the oven to 350F/180C
- Grease and flour two 9x5 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
2 loafs or 24 muffins
Category
Prep time
20 minutes
Cooking time
45 minutes to 1 hour
Vegetarian
Author
Libby's can