Thanks Kwee Lewis!
Have any leftover cans of pumpkin (or real cooking pumpkins)? This recipe is easy and tastes great. I got this recipe during a mom’s group recipe swap several years ago. (Alas, I don’t remember the mom who it was that passed it along .)
Recipe: Pumpkin Bread
Instructions:
Sift together in large bowl:
3 1/2 cups flour
3 cups sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. nutmeg
Mix dry ingredients to combine. In a separate bowl, mix together:
1 cup oil
3/4 cup water
2 cups pumpkin
4 eggs
1 1/2 cup walnuts or pecans (optional)
Pour wet ingredients over the dry ingredients and mix well until combined. Pour into prepared pan(s) and bake in a preheated 350° oven until toothpick or butter knife comes out clean and top of loaf is golden.
45-60 minutes for large loaf
30-40 minutes for mini loaves
20-30 minutes for muffins
(Linked to Recipe Roundtable.)
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I have pumpkin! I have pumpkin!! A real one, I cooked one for the first time but I didn’t know what to do with it. Totally making this!!
Jen @ BigBinder…recently posted…Handmade for the Holidays – Winners Announced!
Great! Let me know how it comes out and if you liked it or not.
Yeah! A new pumpkin recipe to try! I’ve been feeling deprived of the holiday pumpkin yumminess (my nursing daughter is VERY intolerant of dairy products) such as pumpkin pie, but I think this will do the trick for me. Thanks!
Pam…recently posted…Recipe Roundtable – Reuben Casserole
Glad I could help.
I hope your daughter will be able to tolerate the eggs in the recipe.
[...] Monday: An easy and yummy pumpkin bread recipe. [...]