Sunday, March 30, 2008

Spiced Pumpkin Bread

I make this recipe in a bundt pan and usually have enough batter left over for about 6 muffins. It is a very moist, very tasty pumpkin bread recipe. I usually cut the cake into thirds and freeze it for later use.

Ingredients

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 tsp pumpkin pie spice

Directions

1. Preheat oven to 350.

2. In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed

3. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and pumpkin pie spice into a separate bowl and stir until combined.

4. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

5. Grease two 9 x 5 inch loaf pans and dust with flour (or use Bundt pan). Evenly divide the batter between the two pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean.

6. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.

(recipe source - Mommy Cooks)

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