Classic Pumpkin Bread
There's a reason why this is a fall classic. Bake a loaf, stick it in the freezer (if you can resist!) then break it out whenever you crave a healthy dose of Vitamin Pumpkin.
- 3 1/3 cups all-purpose flour
- 2 tsp baking soda
- 1½ tp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 3 cups sugar
- 1 cup vegetable oil or applesauce
- 1 cup water
- 1 (15-oz) can pumpkin
Preheat oven to 350 degrees.
Combine flour, baking soda, salt, cinnamon, nutmeg and cloves in a large bowl. Set aside.
In a large mixing bowl, combine sugar, oil or applesauce and eggs. Beat well on medium speed.
Alternately add flour mixture and water to sugar mixture, beating on low speed until combined after each addition (do not over beat the batter).
Stir in pumpkin.
Pour batter into 2 greased 9x5x3 inch loaf pans. Bake for 70-80 minutes until a toothpick inserted into the middle comes out clean. Cool in pans for 15 minutes and then remove from pans and cool completely on wire racks.
- Make this bread up to 2 months in advance and store, tightly wrapped in the freezer. When ready to use, defrost on the counter overnight.
Submit!
