Aunt Lynne's Famous Pumpkin Bread

• Vegetarian

• Produce

  • 1 16 ounce can Pumpkin puree

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tsp Allspice
  • 1 tsp Baking powder
  • 2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Cloves
  • 3 1/2 cups Flour
  • 1/2 tsp Mace
  • 1 tsp Nutmeg
  • 1 tsp Salt
  • 3 cups Sugar

• Oils & Vinegars

  • 1 cup Vegetable oil

• Liquids

  • 2/3 cup Water

Found on garlicandzest.com

Description

Directions

• Preheat oven to 350°. Prepare 3 medium loaf pans by spraying with vegetable spray and lining the bottom each pan with a piece of parchment paper. Spray parchment with vegetable spray. Set aside.
• In a large mixing bowl or the bowl of a stand mixer, combine the sugar, oil and beaten eggs. Mix to blend, then add the pumpkin and mix well.
• Sift together the dry ingredients and add to the wet ingredients, mixing until just combined. Add water a little at a time and blend until smooth.
• Pour into the loaf pans and bake for 45-55 minutes, or until a cake tester comes out clean. Cool to room temperature, then remove from pans.