Pumpkin Bread

By pmhare

Exclusive Dish: LaFarm Bakery

Ingredients

• 4 eggs
• 1 cup canola oil
• 1 (15-ounce) can pumpkin puree
• 3 cups sugar
• 3 1/2 cups flour
• 1 1/2 teaspoon baking soda
• 2 teaspoons salt
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoon nutmeg

Preparation

Step 1

Preheat oven to 375 degrees. Butter and lighly flour two medium loaf pans (8 1/2 by 4 1/2 by 2 1/2 inches). Using a stand mixer fitted with paddle attchment, combine eggs, oil, pumpkin and sugar until smooth.

In a separate bowl, combine the flour, sugar, baking soda, salt, allspice, cinnamon and nutmeg. With the machine on low speed, add the flour mixture to the pumpkin mixture in 1/4 cup increments. Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well combined.

Divide the mixture equally between the two loaf pans.

Bake 40-45 minutes until a tester inserted into the center of each loaf comes out clean.

Allow loaves to cool in the pans for 5-10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.