Ingredients
-
3 1/2
-
3
-
2
-
1
-
1
-
1
-
1
-
2/3
-
4
-
1
-
-
-
-
-
Directions
Pumpkin Bread,A yummy & moist treat that is good any time of year. This recipe yields three loaves – one to keep and two to give to friends.,Well guess what? I forgot to add the water, and realised it after I had poured out a pan of mini-muffins. The muffins were actually perfect without it, luckily. I already had the rest of the batter in 2 loaf pans so I added part of the called for water to the loaf pan batter, stirred it up and moved it over to a sheet pan. There is more than one way to skin a cat. This is an excellent recipe tho’ I did spice it up quite a bit with nutmeg, allspice and clove. I will not include the water next time. The bread in the sheet pan really was too moist for me, (doesn’t slice nicely) something I have not encountered before in a quick-bread, but I noticed that at least one other reviewer thought so too. I will make this again and again, sans water. The can size is 14 oz.
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Steps
|
1
Done
|
Heat Oven to 350. |
|
2
Done
|
Grease and Flour 3 Loaf Pans. |
|
3
Done
|
Stir Together Flour, Sugar, Baking Soda, Salt,& Cinnamon; Set Aside. |
|
4
Done
|
Stir Pumpkin, Oil, Water, and Eggs in Large Bowl. |
|
5
Done
|
Gradually Add Dry Ingredients, Stirring Until Blended. |
|
6
Done
|
Stir in Nuts. |
|
7
Done
|
Pour Evenly Into Prepared Pans. |
|
8
Done
|
Bake For 55-65 Minutes, or Until Toothpick Inserted in Center Comes Clean. |
|
9
Done
|
Cool on Wire Rack For 15 Minutes Before Removing from Pans. |
