Pumpkin Bread

Name: Pumpkin Bread
Yield: Yields 2 loaves
Ingredients: 3 cups sugar; 1 cup vegetable oil; 4 eggs; 2 cups canned pumpkin; 2/3 cup water; 3 1/3 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1/2 to 3/4 cup chopped pecans or walnuts

December 14, 2011

Recipe information

Yield
Yields 2 loaves

Ingredients

3 cups sugar

1 cup vegetable oil

4 eggs

2 cups canned pumpkin

2/3 cup water

3 1/3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 to 3/4 cup chopped pecans or walnuts

Preparation

Step 1
Preheat oven to 350 degrees. Grease and flour two loaf pans. Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. Combine remaining ingredients and add slowly. Fill pans equally and bake for 1 hour or until golden brown.
Variation
Step 2
For the oil, substitute 1/2 cup oil and add 1/2 cup applesauce. For banana bread, substitute 2 cups mashed, ripe bananas for pumpkin and omit nutmeg.

Paula Deen's Kitchen Classics

TagsBread Dessert American Pumpkin Squash Vegetable Snack Vegetarian Baking Cookbooks

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