Sunday, December 19, 2010

Pumpkin Bread

From  I adapt and use 5 mini-loaf pans and 1 large loaf pan.

1 (15 ounce) can pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. flour (I use 2 cups whole wheat, 1 1/2 regular)
2 t. baking soda
1 1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1/4 t. ginger

Preheat oven to 350 degrees.  Grease and flour loaf pans (3 7x3 inch loaf pans).
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.  In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Stir the dry ingredients into the pumpkin mixture until just blended.  Pour into prepared pans.
Bake for about 50 minutes or until a toothpick comes out of the center clean.