This bread actually tastes better after being frozen. I make a dozen batches in September and give them as Christmas gifts.
Ingredients
- ½ cups all-purpose flour: 3 piece
- baking soda: 2 tsp
- salt: 2 tsp
- baking powder: 1 tsp
- ground nutmeg: 1 tsp
- ground allspice: 1 tsp
- ground cinnamon: 1 tsp
- ground cloves: 0.5 tsp
- white sugar: 3 cups
- canola oil: 1 cup
- eggs: 4 piece (beaten)
- solid pack pumpkin puree: 2 cups
- water: 0.66667 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.
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In a medium mixing bowl, combine flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves.
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In a large bowl with an electric mixer, blend sugar, oil and eggs. Stir in pumpkin. Slowly blend the flour mixture into pumpkin mixture. While blending the mixture add water incrementally. Pour the batter into two prepared loaf pans.
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Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes. Let cool for 10 minutes before removing from the pans.
