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Perfect Pumpkin Bread

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Perfect Pumpkin Bread

Posted: Tuesday, October 11, 2011 3:09 pm | Updated: 3:18 pm, Tue Oct 11, 2011.

Perfect Pumpkin Bread 0 comments

Posted on October 11, 2011

by Robyn Grace Jennings

Perfect Pumpkin Bread

3 ½ cups all purpose flour

3 cups sugar

1 ½ teaspoons salt

2 teaspoons soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 cup buttery vegetable oil

4 large eggs at room temperature

2/3 cup water

2 cups canned pumpkin

Blend dry ingredients in bowl until well mixed. Combine oil, eggs, water and pumpkin and beat until well blended. Add dry ingredients slowly and beat well. Pour batter into greased loaf pans. Bake in a preheated 350 degree oven: large loaves for 1 hour and 15 minutes and small loaves for 1 hour. Cool at least ten minutes before removing for pan and then cool on racks. Wrap in foil and keep in the refrigerator or freeze. Yield: 2 large loaves or three small. I like to top it with chutney or clotted cream!

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Posted in The dish on Tuesday, October 11, 2011 3:09 pm. Updated: 3:18 pm.

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