By adjusting the baking time you could make smaller loaves or mini loaves to use as gifts. Just wrap the loaves in a little cellophane tied with some raffia or colored ribbon and wait for the squeals of delight!
In the unlikely event you have leftovers, this bread freezes well wrapped in tin foil.
- 1 large can pumpkin puree (29 oz)
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cloves
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5 inch loaf pans.
- In 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.
- Optional: sprinkle with 1/8 to 1/4 cup chopped nuts per loaf, if using.
- Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.
Make sure you buy pumpkin puree and not pumpkin pie mix which already has spices mixed into it.
Kat’s Second Tip:
It can be difficult to measure the mixture equally between the three loaves. This means that they may not all be done at the same time. I use a wooden barbeque skewer as sort of bit toothpick. I makes a nearly invisible hole but allows you to make sure the loaves are cooked through.
Makes 36 slices
Nutritional information – values are approximate per serving:
Calories 247Total Fat 10.3 g Cholesterol 35 mg Sodium 570 mg Total Carbohydrate 36.8 g Protein 3 g
Recipe source: http://allrecipes.com/recipe/pumpkin-bread-iv/detail.aspx