Pumpkin Bread IV
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You might as well bake pumpkin bread in the large batch called for here, because everyone loves it. Three full-sized loaves, lively with cinnamon, cloves and nutmeg, are your reward. Wrap loaves in cellophane, tie with a colorful ribbon, and give as a gift!
| Prep Time: | 15m |
| Cook Time: | 1h |
| Ready in: | 1h 15m |
| Yield: | 3 - 9x5 inch loaves |
| Ingredients | |
| 3 cups canned pumpkin puree 1 1/2 cups vegetable oil 4 cups white sugar 6 eggs 4 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground nutmeg 1 1/2 teaspoons ground cloves | |
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 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.
| Nutrition Information Servings Per Recipe: 36 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 248 cal | Total Fat: | 10.3 g | Cholesterol: | 35 mg | |||
| Sodium: | 230 mg | Carbohydrates: | 36.8 g | Fiber: | 1.1 g | |||
| Protein: | 3 g | |||||||
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