Pumpkin Bread

Pumpkin Bread
Servings: 3 Yield: 3 (8- or 9-inch) loaf pans or 6 to 8 mini loaf pans Prep 20 mins Bake 350°F 50 mins to 1 hr (large loaves)

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground nutmeg
  • 3 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs, well beaten
  • 1 can (16 ounces) solid-pack pumpkin puree (not pie filling)
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped pecans
  • 1 cup raisins

Make It

1. Heat oven to 350 degrees F. Grease three 8- or 9-inch loaf pans. For individual gifts, grease 6 to 8 mini-loaf pans.

2. Sift together flour, baking soda, nutmeg, cinnamon and salt into medium-size bowl. Mix sugar, oil, and water in large bowl. Stir in dry ingredients. Add eggs, pumpkin and vanilla, mixing to combine; do not overbeat. Fold in nuts and raisins. Pour batter into prepared pans, dividing equally.

3. Bake in 350 degree F oven 50 to 60 minutes for large loaves or until wooden pick inserted in center comes out clean. Bake mini loaves for 40 minutes. Makes 3 (8- or 9-inch) loaf pans or 6 to 8 mini loaf pans.