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Pumpkin Bread

I've tasted and tried many pumpkin bread recipes, but this one is my absolute favorite. It's moist, soft, and has just the right ratio of spices.
Servings: 2 loaves
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Ingredients

  • 1 (15-oz) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger

Instructions
 

  • Preheat oven to 350°F. Line two 9×5 inch loaf pans with parchment paper.
  • In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar with an electric mixer.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Using an electric mixer on low speed, mix the dry ingredients with the pumpkin mixture until just blended. Pour into the prepared pans.
  • Bake for about 50-60 minutes or until toothpick inserted in center comes out clean.

Notes

Recipe source: All Recipes
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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