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PUMPKIN BREAD

Prep Time30 minutes
Bake1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: 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.