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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This is sweet, moist and easy to make! The original recipe called for cinnamon & nutmeg...items I have on hand BUT I accidentally bought canned pumpkin pie mix instead of plain ole canned pumpkin. So I omitted the spices, cut back on the sugar and went with the pie mix...IT IS DELICIOUS-and fool proof! I used 6 aluminum mini loaf pans so that I could gift the bread. But the original recipe calls for 2 loaf pans. You choose! Serving sizes, yield and cooking times vary depending on what type and number of loaf pans used. Ingredients:
2 1/2 cups white sugar |
1 cup cooking oil (i use safflower oil) |
4 eggs |
3 1/3 cups all-purpose flour (i use white whole wheat) |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
2/3 cup water |
15 ounces canned pumpkin pie mix (i used half of a 30 oz can) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease the bottom and sides of your loaf pans. I used spray oil. Set aside.
3. In a large mixing bowl beat sugar and oil. I use a whisk always, but you can use an electric mixer. Add eggs and beat well. Set sugar mixture aside.
4. In another large bowl combine flour, baking soda and salt.
5. Alternately add flour mixture and water to the sugar mixture. Beat after each addition until just combined. Beat in pumpkin. Spoon batter into prepared pans.
6. In the 6 mini loaf pans I baked for 35 minutes and then checked and baked for another 4 minutes. In 2 loaf pans I would bake for 50 minutes and then check. It depends on your oven. When done, cool in the pans on a wire rack.
7. Enjoy plain or with butter! This is a sweet bread!
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