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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Pumpkin Bread I

Serves 6 · 90 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 3½ cups (840 ml) flour
  • 2 teaspoons baking soda
  • 1½ teaspoons salt
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 3 cups (720 ml) white granulated sugar
  • ¾ cup (180 ml) vegetable oil
  • 4 eggs
  • ⅔ cups (160 ml) water
  • 2 cans (30 oz / 850 g) pumpkin purée

Method

  1. Preheat oven to 180°C (350°F).
  2. Sift dry ingredients together.
  3. Mix pumpkin, water, oil, and eggs together in another bowl. Pour into dry mixture and mix well.
  4. Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean.
  5. Cool before removing from pans.