Monday, November 19, 2012

Pumpkin Bread

This moist and rich bread is great for desserts or breakfasts.

1-2 cup sugar (depending on desired sweetness) 
1 cup vegetable oil
4 eggs, lightly beaten
16 oz canned pumpkin, unsweetened
3 1/2 cups flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon

1) Preheat your oven to 350 degrees F. Grease and flour two loaf pans and set aside. 
2) In a medium mixing bowl, mix together sugar and oil, then add the eggs and pumpkin. 
3) In a separate bowl, combine dry ingredients. Slowly add to the pumpkin mixture, mixing until smooth.
4) Divide batter between the two loaf pans. Bake 30 to 40 minutes, or until a toothpick inserted near the center comes out clean.
5) Let cool in the pan on a wire rack for 10 minutes.

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