Perfect Pumpkin Bread
Quick, moist and delicious!
Servings: 2 loaves
Ingredients
- 3 ½ C all-purpose flour
- 3 C sugar
- 1 tablespoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 ½ teaspoon salt
- 2 teaspoon baking soda
- 1 tablespoon nutmeg sounds like a lot, but trust me
- ¼ teaspoon cloves
- ⅔ C water
- 1 C vegetable or canola oil
- 4 eggs
- 2 C canned pumpkin not pumpkin pie filling
- 2 C chopped nuts optional
Instructions
- Grease and flour two 9x5 loaf pans and set aside. (I use one 9x5 and 2 little pans)
- Preheat oven to 350°
- Combine dry ingredients in a large bowl. Make a well in the center and add wet ingredients.
- Mix until well blended and there are no more streaks of flour.
- Pour into prepared pans and bake on middle shelf in oven for 1 - 1 ½ hours, depending on your oven. Check your loaves at about 50 minutes for doneness. Center of loaf should bounce back when touched lightly.
Notes
To freeze: completely cool, then wrap each loaf in freezer paper and saran wrap, then place into a freezer Ziploc bag for extra protection. These should freeze well for up to 6 months. I wouldn't know though, I can never wait that long to eat.