Shellbell's Easy Pumpkin Bread

Name: Shellbell's Easy Pumpkin Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 3 loaves
Ingredients: 3 cups flour; 3 1/2 cups sugar; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoons nutmeg; 1 1/2 teaspoons salt; 2 teaspoons baking soda; 1 cup canola oil, your choice of oil; 2/3 cup water; 4 eggs; 1 (15 ounce) can pumpkin puree (LIBBY'S 100% PURE PUMPKIN, NOT PIE MIX); 1 (12 ounce) can cream cheese frosting (optional); walnuts (to garnish) (optional)

Submitted by Mommy Diva

"This is my sister in law's recipe and it is great. I think she may have gotten it from a co-worker, butI am not sure. It is a really nice change -a bit more dense than my Pumpkin bread recipe, but it depends on what you are craving at the time! Yummy!!"

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photo by LizAnn

Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 3 loaves

ingredients

3 cups flour
3 ¹⁄₂ cups sugar
1 ¹⁄₂ teaspoons cinnamon
1 ¹⁄₂ teaspoons nutmeg
1 ¹⁄₂ teaspoons salt
2 teaspoons baking soda
1 cup canola oil, your choice of oil
²⁄₃ cup water
4 eggs
1 (15 ounce) can pumpkin puree (LIBBY'S 100% PURE PUMPKIN, NOT PIE MIX)
1 (12 ounce) can cream cheese frosting (optional)
walnuts (to garnish) (optional)

directions

Combine all ingredients together in a large bowl, mix well.
Pour into 3 greased and floured loaf pans.
Bake at 350 degrees foer 1 hour.
Bread in done when a wooden toothpick inserted in the center of loaf comes out clean.
Cool completely.
Frost with a nice cream cheese frosting and sprinkle with chopped walnuts.
Enjoy.

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Reviews

The first time I made this bread (in 3 disposable loaf pans) I found that it rose beautifully and was tasty. I don't know why, but even though I used pumpkin puree, I didn't think it had a real "pumpkin-y" taste. I made it again, using 1/2 C ea. applesauce and oil rather than 1 C oil, and increased cinnamon to 2 tsp. In my opinion, this very nice recipe had a bit more flavor this way. (Made for March Beverage Tag Game.)

Mareesme
I can almost DITTO the previous rating. I used pumpkin spice mix and ended up having to use part brown sugar as I doubled the recipe and ran out of white sugar. I cut back the sugar to 3 cups per batch (6 in all) I used half cup apple sauce and 1/2 cup oil. I baked four large loaves which took a little longer to bake and I had to reduce heat part way through cause I could smell the bottoms burning. But even so, they were moist, rose beautifully and so fragrant. A deffinate keeper!

LizAnn
With a few spice amount adjustments these turned out very well, I also used half brown and white sugar, thanks for sharing Mommy Diva!...Kitten:)

Kittencalrecipezazz