Pumpkin Bread II

Name: Pumpkin Bread II
Total time: 60 min
Yield: 16 servings
Ingredients: 4 eggs; 1 cups canola oil; 1 can (15 ounces) pumpkin purée; 3 cups white granulated sugar; 3½ cups flour; 1½ teaspoons baking soda; 2 teaspoons salt; 2 teaspoons ground allspice; 2 teaspoons ground cinnamon; 1½ teaspoons nutmeg; 2 tablespoon raw pumpkin seeds, for garnish

60 min · serves 16

Ingredients

4 eggs
1 cups canola oil
1 can (15 ounces) pumpkin purée
3 cups white granulated sugar
3½ cups flour
1½ teaspoons baking soda
2 teaspoons salt
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1½ teaspoons nutmeg
2 tablespoon raw pumpkin seeds, for garnish

Steps

Preheat oven to 375°F.
Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
Divide the mixture equally between the 2 loaf pans.
Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.

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Adapted from “Pumpkin Bread II” 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.