Pumpkin Bread IV

Name: Pumpkin Bread IV
Prep time: 15 min
Cook time: 60 min
Yield: 36
Ingredients: 3 cups canned pumpkin purée; 1 1/2 cups vegetable oil; 4 cups white sugar; 6 eggs; 4 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 1/2 teaspoons salt; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground nutmeg; 1 1/2 teaspoons ground cloves

⏱️ Ready in 1h 15m 🥄 Prep 15 min 🔥 Cook 1h 👥 36 servings 👁️ 4 views

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

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🔗 Recipe adapted from AllRecipes

#Bread #Breakfast

📊 At a Glance

Prep 15 min

Cook 1h

Serves 36

Difficulty Medium

Nutrition Facts

Servings per recipe 36

Serving size 1 serving

Amount per serving

Calories 247

% Daily Value*

Total Fat 10.3g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 231mg 10%

Total Carbohydrate 36.8g 13%

Dietary Fiber 1.1g 4%

Total Sugars 23g

Protein 3g 6%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs.

Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.

Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour.

The top of the loaf should spring back when lightly pressed.