View Cart

Quick Breads
Pumpkin Bread
3 1/2 c. sifted flour
2 t. baking soda
1 1/2 t. salt
1 1/2 t. ground cinnamon
1 1/2 t. ground nutmeg
1 t. ground ginger
1 1/2 c. sugar
1 1/2 c. packed light brown sugar
2 c. canned pumpkin
1 cup vegetable oil
4 large eggs, lightly beaten
2/3 cup water
1 cup chopped walnuts
Preheat oven to 350 degrees.  Spray 2 10-inch loaf pans with nonstick cooking spray; set aside.
In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg and ginger.  Add the sugar and brown sugar, and stir well to combine.
Make a well in the center of the flour mixture, and add thepumpkin, vegetable oil, eggs and water.  Stir well, slowly incorporating all of flour mixutre.  Add the walnuts, and stir well to combine.  Distribute batter evenly between the prepared loaf pans.
Bake for 1 hour, or until a wooden pick inserted near the center comes out clean.  Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

©2019 Vintage Lace & Lavender. Powered by