Pumpkin Bread

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 24
• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon vanilla
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Recipe

• 1 1. preheat oven to 350*f. grease and flour three 7x3 inch loaf pans.
• 2 2. 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.
• 3 3. bake for about 50 minutes in the preheated oven. loaves are done when toothpick inserted in center comes out clean.
• 4 my note: did two, baked them at 65 minutes and used the toothpick test. the first loaf was gone in less than a day! froze the other loaf for future use.
• 5 this has been the only time i could play with my food today! i grabbed everyone's hints and here's what i did: 1/2 cup butter; 1/4 cup oil; 1/4 celsius applesauce and 1 celsius brown sugar with 2 cups of sugar. then while it was hot, i poked holes in the bread (cooked in a tube pan) and drizzled the cinnamon, sugar and butter combo over the holes. this is dangerous! it is so yummy, i froze sections of it right away so i wouldn't overdue the eating part.
• 6 i ended up making a dozen pumpkin muffins and a pumpkin loaf as well. it is simply scrumptious! below is how i ended up re-writing the recipe - it turned out moist, spicy, and delicious! my family has already asked me to make this at christmas! 15 oz can pumpkin; 4 eggs; 1/2 cup veg. oil; 1/2 cup applesauce (i used sweetened); 2 cups sugar; 3 1/2 cups flour; 2 teaspoons baking soda; 1 1/2 tsp salt; 1 teaspoons cinnamon; splash of vanilla; 1/4 tsp pumpkin spice; 1 cup walnuts; 1/2 cup raisins; 1 tsp nutmeg; 1/2 tsp cloves; 1/4 tsp ground ginger; blended and cooked as described in original recipe. both placed in the oven at the same time, the muffins were done in 40 minutes and bread was done in 1 hr 10 minutes. while on cooling rack, poked holes in top of muffins and bread, and poured seperate hot cinnamon sugar butter combo over holes, allowing it to seep down inside.
• 7 i also used one cup of packed light brown sugar and two cups of regular sugar. i baked mine in one pyrex loaf pan(only one i have) and also made 12 muffins. the one cup of oil was not a problem for me at all, nothing came out greasy. i also sift all my dry ingredients together(not sugar). i will be making this again for thanksgiving and christmas. update: 12/06- this was so yummy my kids actually asked for more the other day. this also freezes really well. i froze most of the 12 muffins i made and when defrosted, they were still really good. 11/08- yes, i am still making this recipe, today in fact! we now like to add chocolate chips. about 1 cup does the trick, as we don't like many, just enough to give it a chocolate taste. tip: freeze the chocolate chips before hand if you want them to retain some of their shape when done cooking.