By: Adapted from www.wednesdaychef.com.
This sweet bread bakes up into a deep brown the color of gingerbread, with a tender crumb, and a crust with a pleasant crunch. If you like nuts, chopped walnuts or pecans would make a nice addition.
Time: Preparation 15 mins
Cooking 1 hours
Serving: 2 Servings
Ingredients
- 3.5 c all-purpose flour
- 3 c sugar
- 2 t baking soda
- 2 t baking soda
- 2 t cinnamon
- 0.5 t ground cloves
- 4 eggs
- 1 c vegetable oil
- 0.666667 c water
- 2 c pumpkin puree
Preparation
Preheat the oven to 350 F. Butter and flour two 8-inch loaf pans.
In a large bowl, sift together the flour, sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk the eggs. Add the oil, water, and pumpkin, and mix well. Fold the wet ingredients into the bowl of dry ingredients and combine until the batter is smooth and there are no more streaks of flour.
Scrape the batter into the prepared loaf pans. Bake for one hour, or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 30 minutes, then remove the loaves from the pans to cool completely.
