Pumpkin Bread IV recipe

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Ingredients

3 cups canned pumpkin puree
1 ½ cups vegetable oil
4 cups white sugar
6 eggs
4 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground nutmeg
1 ½ teaspoons ground cloves

Nutrition Info

247.2 calories
carbohydrate: 36.8 g
cholesterol: 31 mg
fat: 10.3 g
fiber: 1.1 g
protein: 3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 231.1 mg
sugar: 23 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

  2. 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.

  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Recipe Yield

3 - 9x5 inch loaves

Recipe Note

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function;you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe;bake for 30 to 35 minutes.

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