Yield
Makes 2 loaves
Serve one of these loaves the day you
make them.
Wrap the other in foil and freeze up to one month so
that you'll
have it on hand for unexpected company.
Ingredients
2 cups sugar
1 cup brown sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)
Preparation
Preheat
oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in
large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon,
nutmeg, baking soda, salt and baking powder into another large bowl. Stir into
pumpkin mixture in 2 additions. Mix in walnuts, if desired.
Divide batter
equally between prepared pans. Bake until tester inserted into center comes out
clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using
sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool
completely.
2 comments:
walnuts. walnuts. walnuts. add halfway through for the prettiest and tastiest bread evah. yep.
I have made this three times since you posted it! My husband keeps asking for more pumpkin bread, and keeps bringing home pumpkins so I can make it with fresh roasted pumpkin purée. Thanks for sharing!
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