Pumpkin Bread IV *****

Three 9*5 – four 8*4 loaves – 7 mini loaves
You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Ingredients

• 3 cups canned pumpkin puree (one 29 oz. large can)
• 1 ½ cups vegetable oil
• 4 cups white sugar
• 6 eggs
• 4 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons salt
• 1 ½ teaspoons ground cinnamon
• 1 ½ teaspoons ground nutmeg
• 1 ½ teaspoons ground cloves

Directions

• Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
• Step 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.
• Step 3Bake 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.

ORIGINAL recipe: All Recipes