Regular ol' Pumpkin Bread

October 30, 2015

My Pumpkin week continues.

 

You know everyone makes Pumpkin Bread, well almost. This Pumpkin Bread is so simple in taste. Without all the fuss of add In's, like nuts and cream cheese. It stands just on it's own comforting flavor. Perfect with a cup of coffee or tea. It's flat out good. And I even leave out, I think two of the spices. I think  originally I didn't have the right spices, I loved it so I continued to leave them out. You can add them in, it's always up to you. Comes out the the pan like a breeze and the smell. Don't take my word for it, try it yourself and let me know what you think.  Oh wait! I do love it warm with lots of butter on top.  The cool thing about this also is it makes 2 loaves. Eat one give one away. 

 

 

recipe from Tast of Home
 

3 cups sugar

1 cup vegetable oil

4 eggs, lightly beaten

1 can (15 ounces) solid-pack pumpkin

3-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg ( I left out the nutmeg)

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice (I left out the allspice)

1/2 cup water

 

 
  1. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, baking soda, salt, cinnamon, nutmeg, baking powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition. 

  2. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool completely. Yield: 2 loaves.

 

Please reload

© 2025 Cooking In The Jungle. Proudly created with Wix.com

  • Facebook - Black Circle