Pumpkin Bread
4 large eggs, beaten
3 cups sugar
1 cup vegetable oil
1, 15-oz can pumpkin puree
1 tsp vanilla extract
4 cups all-purpose flour
1 Tbs cinnamon
2 tsp baking soda
1/2 tsp kosher salt
2/3 cup water
1 cup pecans, chopped
Preheat oven to 350°F. Grease and flour two bread pans and set aside.
In a mixing bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.
In your mixer, cream the eggs and sugar until it is a light lemony color. Blend in the oil, then add the pumpkin and vanilla and mix on low speed until well combined.
Add the dry ingredients, one-third at a time, alternating with the water until all is incorporated. Stir in the pecans and pour the batter equally in the two prepared bread pans. Bake 30 - 40 minutes, until done and a tester or bamboo skewer inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then remove from the pan and finish cooling on baker’s racks. The pumpkin bread freezes very well wrapped tightly in plastic wrap and then in aluminum foil.
3 cups sugar
1 cup vegetable oil
1, 15-oz can pumpkin puree
1 tsp vanilla extract
4 cups all-purpose flour
1 Tbs cinnamon
2 tsp baking soda
1/2 tsp kosher salt
2/3 cup water
1 cup pecans, chopped
Preheat oven to 350°F. Grease and flour two bread pans and set aside.
In a mixing bowl, sift together the flour, baking soda, salt and cinnamon. Set aside.
In your mixer, cream the eggs and sugar until it is a light lemony color. Blend in the oil, then add the pumpkin and vanilla and mix on low speed until well combined.
Add the dry ingredients, one-third at a time, alternating with the water until all is incorporated. Stir in the pecans and pour the batter equally in the two prepared bread pans. Bake 30 - 40 minutes, until done and a tester or bamboo skewer inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then remove from the pan and finish cooling on baker’s racks. The pumpkin bread freezes very well wrapped tightly in plastic wrap and then in aluminum foil.
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