Pumpkin Bread

By Aficalora

This receipe makes two (2) loaf pans. I usually freeze one and take it out at a later date...perfect.
Sprinkle a little powdered sugar on top.
Enjoy!
This bread travels well too. I usually make this and take it on the plane when I travel.

Ingredients

• Ingredients:
• 1 (15 ounce) 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 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Details

Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together
pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven.
Loaves are done when toothpick inserted in center comes out clean.