It's always good to have pumpkin bread around especially in the winter months! I love it for breakfast with a good cup of coffee or really anytime of the day!
This recipe is one that I got from my sister Julie.
It truly is one of the best pumpkin bread recipes I have ever made and it is so moist everytime!
You can make this in a bread loaf pans or muffin tins, if you make muffins cooking time goes down to about 25 to 30 mins. Sometimes I make a loaf and muffins since this makes to loaves. This freezes very well! If I freeze the muffins I just take one out and pop it in the microwave for about 20 to 30 seconds. If it's a loaf I just set it out and let it defrost but you could pop it in the microwave also.
Ingredients
3 1/3 cup of flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1tsp nutmeg
2 3/4 cup of sugar
1 cup veg oil
4 eggs
14 oz can pumpkin
1 cup chopped nuts (optional)
Sift dry ingredients together in a large bowl. Add remaining ingredients. Mix well until smooth.
Pour into two greased loaf pans. Bake at 350 for 1 hour
You can make muffins using a muffin tin, check them after about 25 to 30 mins.
Note: While bread is still hot take out of pan and wrap with foil.....keeps it very moist!
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