Pumpkin Bread: Not just for the Fall

pumpkin breadI grew up eating this bread. I make it year round and it takes no time at all for my family to devour all 3 loaves. It is delish and I love it toasted with a lil butter on it. My oldest likes it with cream cheese. It is a perfect partner for your coffee or hot chocolate. The top is soft and moist while the bottom and sides are firm, when toasted there is the perfect amount of crust like texture.

It makes your house smell wonderful!

It will smell like fall and you will crave cooler temperatures.

It doesn’t take long to make so grab your flour and eggs and start baking!

Pumpkin Bread

4 eggs

3 c sugar

Cream well.

3 ½ c flour

2 ¼ t baking soda

½ t cream of tartar

1 ½ t sea salt

1 t cinnamon

1 t ground cloves

1 t nutmeg

1 c oil

2/3 c water

Cream eggs and sugar together. Mix dry ingredients together.

Add dry ingredients little by little to sugar mixture and alternate with oil and water.

Mix well then add 1 can pumpkin, mix thoroughly.

Pour even amounts into 3 greased loaf pans. Bake at 350 degrees for 60 minutes, check by using a toothpick, when it comes out clean remove from oven.



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Categories: Recipes

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  1. Pumpkin Bread | The Recipe Box Show - August 21, 2013

    […] Pumpkin Bread: Not just for the Fall […]

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