Highly Addictive Pumpkin Bread

I decided to experiment a little bit and try out some pumpkin bread! I personally am not a fan of pumpkin pie so I thought this would be a nice change for the season. So you will need just two 9 inch loaf pans for this treat! I highly recommend making it a day ahead because it tastes better and better as time passes!

Ingredients:

1 can Pumpkin Puree

4 eggs

1 cup vegetable oil

2/3 cups water

3 cups sugar

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg – I recommend buying nutmeg and grinding your own with a microplane

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger – same as the nutmeg buy some and use the microplane to make your own!

Directions:

  1. Preheat oven to 350 degrees
  2. Grease the pans with butter and then flour them lightly
  3. In your mixer put pumpkin puree, eggs, oil, water and sugar mix these until they are well combined. This will be a very thick wet dough
  4. In a separate bowl whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and clovers
  5. Slowly add the flour into the mixer bowl mixing it all together. I recommend using your spatula after it’s mixed and giving it a good stir to be sure everything gets combined.
  6. Pour the mixture into the bread pan until it’s about 3/4 full.
  7. Bake for 55 minutes check it. If the toothpick comes out clean it’s done if not let bake another 5 minutes

-Gummi

note: this recipe is adapted from here

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