Wishing everyone a lovely Thanksgiving!
We are heading to New Jersey for a family dinner, and I will be taking one of the two loaves of pumpkin bread that I made. This recipe is quick, easy, and the result is excellent. I have been making this bread for five years, and one of my favorite ways to eat it is to cut a slice, toast is, spread a little butter on it, and that’s it! I recommend storing whatever you do not eat on Thanksgiving (in a glass container with a lid) inside the refrigerator. Keep reading to see a list of the ingredients. Enjoy!!!
- 16 ounces canned unsweetened pumpkin
- 3 cups of sugar
- 1 cup of vegetable oil
- 4 eggs
- 2/3 cup of water
- 3 1/2 cups of flour
- 2 tsps baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 2 tsps salt
- 1/2 tsp ground cloves
- 2 loaf pans
Preheat the over to 350 degrees. Butter and flour two standard size loaf pans.
Mix the sugar and the vegetable oil. Add the eggs (lightly beaten) and pumpkin to the mix, stir everything.
In a separate bowl, combine all of the dry ingredients. Blend dry ingredients and water into the wet mixture.
Pour equally into the two loaf pans. Bake for 40 minutes (the bread may need a little more depending on the oven). Allow to cool before eating.