Get ready for tons of pumpkin recipes because I have 10 cans of pumpkin puree. TEN. I got freaked out a few months ago when I decided to make some pumpkin dog treats for my loves and I couldn't find any pumpkin. ANYWHERE. It was as if canned pumpkin had completely disappeared from South Carolina. Which is basically what happened: due to a pumpkin disease/shortage/something in 2010, Libby's had less pumpkin than usual. So, rationally, when I saw pumpkin back on the shelf a few weeks ago, I grabbed as many as I could. Now I'm paying the price. P.S. Pumpkin isn't my favorite. I have no idea what I was thinking! This was a delicious loaf bread though, the taste of pumpkin wasn't overwhelming and it was extremely moist. This recipe makes three loaves: enough to freeze, give as gifts, or hoard all winter long.
This recipe was such an easy one that I ran out of steps to photograph before I knew it! I didn't even use a stand mixer for this, just a wooden spoon and a big bowl.
I am so excited for Christmas to come that I baked the loafs in snowflake pans. Only seven weeks away!
Pumpkin Bread
From All Recipes
Ingredients
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
- 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 prepared pans.
- Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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