“Flavorful moist pumkin bread, great for fall, freezes well. Modified from USA Weekend recipe.”
READY IN:
1hr 10mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Combine pumpkin, cinnamon, nutmeg, cloves water, sugar, oil, and eggs in bowl. In separate bowl combine flour, baking soda and salt, mix thoroughly. Fold flour into pumpkin mixture until just combined. Put batter into 3 mini loaf pans or 1 large 9" loaf pan. Cook for 50 minutes for mini-loaf pans, 70 minutes for 9" loaf pan. Cool on wire rack.

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