In the Kitchen: Pumpkin Bread

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DETAILS:

Prep Time: 5 Mins
Total Time: 1 Hour
Serving: 2 Loaves

INGREDIENTS:

• Unsalted butter, for the pans (or use oil spray and disregard)

• 3 1/2 cups all-purpose flour, plus more for the pan

• 3 cups sugar

• 1 cup vegetable oil

• 4 large eggs, lightly beaten

• One 15-ounce can pure pumpkin puree

• 2 teaspoons fine salt

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon ground nutmeg

• 1 teaspoon ground allspice

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 2/3 cup water

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. Butter and flour two 9-by-5-inch loaf pans.
2. Whisk the sugar and oil together in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
3. Combine the flour, salt, baking soda, nutmeg, allspice, cinnamon and cloves in a medium bowl and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with the remaining flour and water.
4. Divide the batter between the prepared loaf pans. Bake until cake tester (a fork will work) comes out clean and the loaves are golden brown, about 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove from the pans and let cool completely, about 1 hour.
5. Enjoy!