I've wanted to try my hand at pumpkin bread for a long time. After doing some research I decided to try out Paula Deen's recipe, which did not disappoint. The recipe took just minutes to whip together, and the result was a super moist bread with the perfect blend of spices. I will definitely be making this again before fall is over. Enjoy!
Pumpkin Bread: Adapted from Paula Deen Magazine
Yield: 2 loaves
1 15 oz. can pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
3 cups sugar
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
- Preheat oven to 350˚F. Grease 2 (8x5-inch) loaf pans. In a medium bowl, beat pumpkin, oil, water, and eggs at medium speed with an electric mixer until smooth.
- In a separate medium bowl, sift together flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Gradually add to pumpkin mixture, stirring to combine.
- Pour into pans, and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.