Thursday, October 20, 2011
The Best Pumpkin Bread
Recipe from All Recipes via my friend Karen.
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
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 (I didn't have cloves or allspice so I just added extra nutmeg and cinnamon)
(I added mini chocolate chips (b/c Karen had chocolate chips in hers and it was so good), which I liked better than regular sized chocolate chips. Also, I didn't mind not having the cloves and chocolate mixed together)
1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
2. 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.
3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
(note- This recipe makes three GIANT loaves. So giant that they spilled over in my oven. I halved the recipe the second time around and it made two loaves. If I make the whole recipe again, I'll cook it in four bread pans).