Pumpkin Bread Popular Recipes

Thursday, July 9, 2015

Pumpkin Bread

"This bread certainly tastes better after being frozen. I make a dozen batches in September and provide them as Christmas gifts."

Ingredients :

3 half of cups all-motive flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3 cups white sugar
1 cup canola oil
four eggs, overwhelmed
2 cups solid % pumpkin puree
2/three cup water

Instructions :

Prep : 30M	Cook : 20M	Ready in : 2H

Preheat oven to 350 degrees F (175 ranges C). Grease two loaf pans.
In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
In a large bowl with an electric powered mixer, combo sugar, oil and eggs. Stir in pumpkin. Slowly combo the flour mixture into pumpkin aggregate. While mixing the combination add water incrementally. Pour the batter into two prepared loaf pans.
Bake in a preheated 350 stages F (175 degrees C) oven for 90 minutes. Let cool for 10 mins before casting off from the pans.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, cook it evenly, and make easy-up easier.

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