Recipes

Pumpkin Bread

DRY

Flour 3 1/3 cups
Sugar (White and/or Brown) 2 1/3 cups
Cinnamon 2 teaspoons
Nutmeg 1 teaspoon
Salt 1/2 teaspoon
Baking Soda 2 teaspoons

WET

Pumpkin Puree 15 oz.
Vegetable Oil 1 cup
Water 2/3 cups
Eggs 4

Preheat oven at 350F.

In two bowls mix wet and dry ingredients.

Pour wet into dry, mix well.

Grease two 9×5 inch loaf pans.

Pour mix into two loaf pans, or divide into smaller pans and reduce time.

Bake for 1 hour and 11 minutes.

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