My SD Moms There is a reason why this makes three loaves; one for you, one for work, and one to freeze for later.
Who doesn’t love Pumpkin Bread? Especially this time of year! This recipe is sure to send you straight into the fall season.
Pumpkin Bread Makes 3 loaves
Vegetable oil for greasing pan
6 cups all-purpose flour
3 tsp. baking soda
2 Tbs. Pumpkin Pie spice*
1 1/2 tsp. salt
3 cups granulated sugar
1 1/2 cup dark brown sugar
3 cups pumpkin puree
1 1/2 cups vegetable oil
6 eggs
3/4 cup water
1 1/2 cups chopped pecans (opt.)
1 cup dried cranberries or raisins (opt.)
Preheat oven to 350˚
Oil 3 9-5-3-inch loaf pans and set aside.
Combine flour, baking soda, pumpkin pie spice and salt in a mixing bowl; set aside.
Put granulated sugar, brown sugar, pumpkin, vegetable oil and eggs in another mixing bowl and beat well with electric beaters. Add flour mixture to pumpkin mixture and beat until well blended. Stir in water. Add pecans and cranberries.
Spoon batter into prepared pans. Place pans in preheated oven and bake until bread is golden brown on top, and a toothpick or knife inserted in the center comes out clean, 65 – 75 minutes.
Remove pans from oven and set on a rack to cool for 10 minutes. Remove bread from pans and set on rack to completely cool.
*If you have no pumpkin pie spice, instead use 2 1/2 tsp. cinnamon, 2 1/2 tsp. ground nutmeg, and 1 tsp. ground ginger.
