Pumpkin Bread

• Produce

  • 16 oz Pumpkin, canned

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1/2 tsp Allspice
  • 2 tsp Baking soda
  • 2 tsp Cinnamon
  • 3 cup Flour
  • 1/2 tsp Nutmeg
  • 2 cup Sugar
  • 1/2 tsp Table salt

• Oils & Vinegars

  • 1 cup Canola oil

• Liquids

  • 3/4 cup Water

• Other

  • ½ tsp. cloves (optional

Found on alexandracooks.com

Description

Ingredients

• 2 c. sugar
• 1 c. canola oil
• 4 eggs
• 16 oz. canned pumpkin (not pie filling)
• ¾ cup water
• 3 c. flour
• 2 tsp. baking soda
• ½ tsp. table salt
• 2 tsp. cinnamon
• ½ tsp. cloves (optional)
• ½ tsp. nutmeg (or less)
• ½ tsp. allspice (optional)

Directions

• Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.
• Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
• Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
• Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.