Pumpkin Bread I

Name: Pumpkin Bread I
Total time: 90 min
Yield: 6 servings
Ingredients: 3½ cups (840 ml) flour; 2 teaspoons baking soda; 1½ teaspoons salt; 2 teaspoons cinnamon; 1 teaspoon nutmeg; ⅛ teaspoon cloves; 3 cups (720 ml) white granulated sugar; ¾ cup (180 ml) vegetable oil; 4 eggs; ⅔ cups (160 ml) water; 2 cans (30 oz / 850 g) pumpkin purée

Pumpkin bread is a type of quickbread that's popular in the United States in October and November when fresh pumpkins are in season. There are countless variations.

90 min · serves 6

Ingredients

3½ cups (840 ml) flour
2 teaspoons baking soda
1½ teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
⅛ teaspoon cloves
3 cups (720 ml) white granulated sugar
¾ cup (180 ml) vegetable oil
4 eggs
⅔ cups (160 ml) water
2 cans (30 oz / 850 g) pumpkin purée

Steps

Preheat oven to 180°C (350°F).
Sift dry ingredients together.
Mix pumpkin, water, oil, and eggs together in another bowl. Pour into dry mixture and mix well.
Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean.
Cool before removing from pans.

More recipes with flour, baking soda, cinnamon, nutmeg, cloves, eggs or pumpkin

Adapted from “Pumpkin Bread I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.