Pumpkin bread recipe 1
1 15-oz. canned pumpkin puree (I always use the Libby’s brand)
1 C. vegetable oil
2/3 C. water
3 C. white sugar
3 1/2 C. all-purpose flour
2 tsp. baking soda
1 1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
Preheat oven to 350 degrees. Grease and flour three 7×3 inch loaf pans (I use the Pam brand spray with the flour in it).
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the loaf pans. Bake for 50 minutes in the oven. Loaves are done when a toothpick inserted in center comes out clean.
Makes 3 (7×3) inch loaf pans of yummy pumpkin bread.
Great for gifts and seasonal brunches and dinners.
We often freeze several batche of this in the autumn months and pull out of the freezer to thaw when we know company is coming or just as impromptu gifts. Pumpkin bread loaves make wonderful hostess gifts. Just wrap in clear or colored celephane, tape with clear tape and wrap, Christmas package style, with wide craft ribbon. I like the ribbons with the little wires around the edges. That makes it easy to readjust the bows if the get a little squished in transit. Presentation is important. Foods that look pretty seem to somehow taste better.