Tuesday, November 3, 2009

Pumpkin Bread

If any of you have ever had Bob Evan's pumpkin bread, this comes really close to matching it in flavor and texture.  Really moist, not too sweet, yummy!

Pumpkin Bread
3 1/2 c. pumpkin puree
1/2 vegetable oil
2 2/3 c. sugar
4 eggs
3 c. all purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground cloves

*Preheat the oven to 350*F.  Grease and flour 2 loaf pans.
*In a large bowl, mix the pumpkin, oil, sugar and eggs.
*In a seperate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and cloves.  Stir into the pumpkin mix until blended.
*Divide the mix evenly into the 2 loaf pans.
*Bake for 55-60 minutes.  The top of the loaf will spring back when lightly pressed.

**The recipe I followed didn't have a measurement for the baking powder, but did mention it in the directions.  After researching, I came up with many recipes that don't use baking powder, and many that used the same amount as baking soda.  I compromised with 1/2 the amount, but feel free to adjust as you desire.

**Add-ins:  Chocolate chips, dried cranberries, cinnamon chips - Yum!

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