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Pumpkin Bread IV Recipe

Recipe by: 106a802496d678ba

"This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook1 h
  • Ready In1 h 15 m
  • 1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
  • 2In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.
  • 3Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Footnotes
  • Variations
  • Add raisins, mini chocolate chips (the best), pecans, or walnuts.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 36 servings
  • 247 cals
  • 3 cups canned pumpkin puree
  • 1 1/2 cups vegetable oil
  • 4 cups white sugar
  • 6 eggs
  • 4 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cloves
Nutrition

Amount per serving ( 5 total)

  • Calories:
    247
    12%
  • Fat:
    10.3
    16%
  • Carbs:
    36.8
    12%
  • Protein:
    3
    6%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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