Pumpkin Bread IV

SUBMITTED BY: Cheryl Riccioli PHOTO BY: Dottie

"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."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 3 - 9x5 inch loaves

USMETRIC

About scaling and conversions

INGREDIENTS

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

READ REVIEWS (477)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In 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.
Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Variations

Add raisins, mini chocolate chips (the best), pecans, or walnuts.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 14, 2003 by BARB MAXWELL

This is really great. The only thing I did differently was I didn't measure out 3 cups of pumpkin. I just used a 28 oz can. You get about a half cup more pumpkin than called for, but it sure doesn't hurt it any, and I have no recipe that only calls for a half cup pumpkin.

51 users found this review helpful

Reviewed on Apr. 14, 2003 by Rebslo

Very good for gifts! I even cut back on the sugar and oil slightly for health reasons and no one notices the difference!

31 users found this review helpful

Reviewed on Apr. 14, 2003 by WEREQUACKERS

I've made 2 batches of this yummy bread for the holidays as gifts. Of course we taste-tested 1st...really, really good! I added chopped pecans to one batch. ONLY PROBLEM I ENCOUNTERED WAS: had to cook for at least 15 mins longer than recommended for 1st batch...it made 7 mini loaves. 2nd batch I made 3 minis and 1 reg. sz. loaf...cooked 20 mins longer for the lg., 10 mins longer for the minis. Otherwise...GREAT!

24 users found this review helpful

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