Pumpkin Bread

Name: Pumpkin Bread
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 2 teaspoons baking soda; 425 grams can pumpkin (not pumpkin pie mix); 4 eggs; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 118 milliliters coarsely chopped nuts; 118 milliliters raisins, if desired; 1 teaspoon salt; 394 milliliters sugar; 2 teaspoons vanilla; 158 milliliters vegetable oil; 710 milliliters Gold all-purpose or whole wheat flour

Pumpkin Bread is a gluten free, dairy free, and vegetarian morn meal. This recipe serves 24. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 163 calories. Head to the store and pick up eggs, baking soda, vanilla, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 25 minutes.

Instructions

Move oven rack to low position so that tops of pans will be in center of oven.

Equipment you will use

Oven

Heat oven to 350F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.

Ingredients you will need

Shortening

Equipment you will use

Loaf Pan

Oven

Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients.

Ingredients you will need

Pumpkin

Vanilla

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Ingredients you will need

Wrap