The Best Pumpkin Bread

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This pumpkin bread is moist and full of
spicy goodness. It’s wonderful still warm
from the oven.
The next day it’s wonderful all over again warmed

in  the microwave or toasted in the toaster and

served with a little butter.

Great with your morning cuppa Joe.
Here’s how easy it is to make.
Combine pumpkin, eggs, oil, water, sugar, salt,
 spices, and vanilla. Whisk to mix well.
I like my pumpkin bread loaded with spices.
 Add flour, soda, powder, and chopped nuts.
I also like it loaded with chopped pecans.
 Pour into a greased loaf pan.
 Bake for about 45-50 minutes.
This recipe will give you 2 loaves. One for you
 and one for the freezer or a friend. It can easily
 be cut in half. You’ll be left with ½ can (1 C) of
 pumpkin to use in another recipe.
PUMPKIN BREAD
1 can, 15 oz pumpkin
4 eggs
1 C oil
⅔ C water
2 ½ C sugar
½ t salt
2 t cinnamon
1 t ground nutmeg
1 t ground ginger
1 t ground cloves
1 t ground allspice
1 t vanilla
*********
3 C flour
1 t baking soda
2 t baking powder
1 C chopped nuts
Combine pumpkin, eggs, oil, water, sugar, salt,
spices and vanilla in a large bowl. Whisk to blend.
Add flour, soda, powder, and chopped nuts.
Whisk to combine. Pour into 2 greased 9×5 loaf
pans. Bake @350º for 50-55  minutes or until
 a skewer comes out clean. Cool 10 minutes then
 turn out onto a platter.
Enjoy!

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Source Recipe: http://rita-may-recipes.blogspot.com

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