Monastery of Angels' Pumpkin Bread

By heathaly

Ingredients

• 3.5 cups of all-purpose flour
• 3 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1.5 teaspoons salt
• 4 large eggs
• 1 cup vegetable oil
• 2/3 cup water
• 2 cups puréed pumpkin or squash

Details

Servings 2
Preparation time 15mins
Cooking time 75mins
Adapted from thewednesdaychef.com

Preparation

Step 1

1. Heat the oven to 350 degrees F. Butter and flour loaf pan(s). Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt in a large bowl.

2. In a separate bowl, combine eggs, oil, water and pumpkin and mix well. Mix the wet ingredients into the dry ingredients until the batter is smooth and there are no streaks of flour left.

3. Scrape the batter into the buttered and floured loaf pan(s). Bake for 1.5 hours or until a cake tester inserted into the center of the bread comes out clean. Cool the pan(s) on a rack for half an hour before turning the loaves out to cool completely. Wrapped tightly, the bread keeps for at least three days.