This big batch of pumpkin bread makes three loaves -- 1 to keep, 2 to freeze or share with friends. Such a tasty recipe for fall entertaining and easy breakfasts. Freezes so well!
PREP TIME 10 minutesminutes
COOK TIME 50 minutesminutes
TOTAL TIME 1 hourhour
YIELD 3loaves
Ingredients
1(15 ounce) can pumpkin puree
4eggs
1cupvegetable oil
2/3cupwater
3cupswhite sugar
3 1/2cupsall-purpose flour
2teaspoonsbaking soda
1 1/2teaspoonssalt
1teaspoonground cinnamon
1teaspoonground nutmeg
1/2teaspoonground cloves
1/4teaspoonground ginger
Instructions
Preheat oven to 350° F. Rub softened butter around the inside and flour three 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 the prepared pans.
Bake for about 50 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.