Judis 5th Grade Pumpkin Breadcake Recipes

THE BEST PUMPKIN BREAD

The Best Pumpkin Bread image

This is my go-to pumpkin bread and I always get rave reviews. It's quick and easy to make and wonderfully moist. Plus you'll end up with 3 loaves! Perfect for entertaining or to freeze one for later use. Don't skip the sifting of the dry ingredients--it really adds to the texture.

Provided by Syd

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 1h10m

Yield 24

Number Of Ingredients 12

Ingredients

1 (15 ounce) can pumpkin puree
2 cups white sugar
1 cup vegetable oil
⅔ cup water
4 eggs
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons baking soda, sifted
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 teaspoon ground nutmeg
¼ teaspoon ground ginger

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3-inch loaf pans.
Mix together pumpkin puree, sugar, oil, water, eggs, and vanilla extract in a large bowl until well blended. Whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger in a second bowl. Sift flour mixture on top of the pumpkin mixture and fold in with a spatula until just blended. Pour into the prepared pans.
Bake in the preheated oven until nicely browned on top and a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 32.4 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 305.3 mg, Sugar 17.4 g

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