Pumpkin Bread - the Best I've Ever Tasted! |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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When my son was in Delightful Day pre-school (he's 14 now) they had a Thanksgiving Day Feast. They served this recipe. However, instead of baking it into loaves they made mini muffins.To date, this is by far the best pumpkin bread/muffin I have ever had. Very easy to make and soooo moist! Such a pleasure to pass this along to everyone at this wonderful site! Enjoy! PS - This freezes great! Get a jump on holiday cooking! Ingredients:
3 1/2 cups flour |
3 cups sugar |
1 1/2 teaspoons salt |
1/2 teaspoon baking powder |
2 teaspoons cinnamon |
2 teaspoons allspice (optional) |
2 teaspoons baking soda |
1 cup water |
1 cup oil |
2 cups pumpkin |
4 eggs, slightly beaten |
1 cup raisins |
1 cup chopped nuts |
Directions:
1. Mix dry ingredients in a large bowl.
2. Mix wet ingredients in another large bowl at low speed by mixer or by hand.
3. Make well in dry ingredients (a large indentation in center).
4. Add wet ingredients to well and fold in until thoroughly moistened.
5. Add nuts and raisins, folding to distribute evenly.
6. Do not overmix.
7. Bake in 3 greased and floured loaf pans.
8. Bake at 350 degrees for 45 to 50 minute.
9. Freezes great!
10. Can also be made into muffins.
11. Adjust cooking time as necessary.
12. Tip: I've found that baking in dark aluminum pans tends to burn easily on outside.
13. I use light colored aluminum pans.
14. They reflect the heat better.
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