PUMPKIN BREAD
Servings: 2 loaves
Equipment
- Stand mixer
- Loaf pans 8 x 4 ½
Ingredients
Ingredient
- 4 EGGS WHOLE, LARGE
- 3 c FLOUR ALL PURPOSE
- 1 ½ tsp SALT
- ¼ tsp BAKING POWDER
- 2 ¼ tbsp BAKING SODA
- ¾ tsp CINNAMON GROUND
- ¾ tsp ALLSPICE GROUND
- ¾ tsp NUTMEG GROUND
- ¾ tsp CLOVES GROUND
- 3 c SUGAR GRANULATED
- 1 c OIL SALAD
- 1 can 15 OUNCE PUMPKIN
- ½ c WATER
- ½ c NUTS UNSALTED, CHOPPED, COARSELY
- ½ c RAISINS
- COOKING SPRAY NONSTICK
- PARCHMENT PAPER
Instructions
Method
- Beat eggs in mixer bowl at medium speed for 3 minutes or until lemon colored.
- Blend flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves together in separate bowl.
- Add flour mixture, sugar, salad oil, pumpkin, water, nuts, and raisins to beaten eggs.
- Beat at low speed for about 1/2 minute. Beat 1 minute or until well blended. DO NOT OVER BEAT.
- Line the bottom of the pan with parchment paper and lightly spray each pan with non-stick cooking spray. Fill each 8 x 4 ½ sprayed loaf pan ¾ full.
- Using a convection oven, bake at 325° F. for about 70 minutes or until done. Let cool in pans 5 to 10 minutes before removing from pans.
- Cool thoroughly; wrap in cling wrap/waxed paper; store overnight before slicing.