Fall is here, and what better way to ring it in than with the smell of fresh pumpkin bread baking in your oven? I look forward to making this recipe every fall, and am never disappointed. I love that this recipe makes 3 loaves, which is perfect for either freezing, or giving to neighbors and friends as a gift. This is always a hit in our house!
You can also make muffins or mini loaves out of this recipe, just adjust cooking time as noted below.
If you just want to make one loaf, then please note the adjusted ingredient amounts (in parenthesis).
Original recipe found here at Allrecipes.com
I N G R E D I E N T S :
3 cups canned pumpkin puree (or 1 cup)
1 1/2 cups vegetable oil (or 1/2 cup)
4 cups white sugar (or 1-1/3 cup)
6 eggs (or 2 eggs)
4 3/4 cups all-purpose flour (or 1-1/2 cups)
1 1/2 tsp. baking powder (or 1/2 tsp.)
1 1/2 tsp. baking soda (or 1/2 tsp.)
1 1/2 tsp. salt (or 1/2 tsp.)
1 1/2 tsp. ground cinnamon (or 1/2 tsp.)
1 1/2 tsp. ground nutmeg (or 1/2 tsp.)
1 1/2 tsp. ground cloves (or 1/2 tsp.)
D I R E C T I O N S :
Preheat oven to 350 degrees F.
Grease and flour three 9x5" loaf pans, mini loaf pans, or muffin tins.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.
Divide the batter evenly between the prepared pans or muffin tins.
For bread, bake in preheated oven for 45 minutes to 1 hour. If making mini loaves or muffins, bake for 30-35 minutes.
The top of the loaf should spring back when lightly pressed.