My husband has been waiting all year for his favorite pumpkin bread and I know I'll be making a lot of it this season because it's so delicious. This recipe was adapted from a recipe my mother-in-law gave me. I accidentally purchased the canned pumpkin that already had the spices in it and it turned out so delicious and yummy!
Pumpkin Bread
2 1/4 cups of Libby pumpkin pie mix (make sure it has the spices in it – in 30 oz can)3 cups sugar
1 cup canola oil
2/3 cup water
4 eggs
1 tsp vanilla extract
3 ½ cups flour
2 tsp baking soda
1 ½ tsp salt
½ tsp cinnamon
½ tsp fresh grated nutmeg (or in the can if you don’t have fresh)
Dash ground ginger
Dash cloves
Pre-heat oven to 350 degrees.
Grease and flour bottoms of two loaf pans (or use pam spray). In a large bowl, blend the pumpkin, sugar, oil, water, eggs and vanilla. Mix using an electric mixer for a couple of minutes at medium speed. Fold in remaining ingredients then mix at low speed until well moistened. Pour batter into prepared pans. Bake at 350 for 55 to 70 minutes (it seems to vary depending on the time of year). Cool in pans for about 15 minutes then invert on a cutting board or plate. Cool completely. Wrap tightly in saran wrap and tin foil – this keeps the bread moist for days.
Enjoy!!
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