Using up all my canned goods before it is time to stock up again for fall has many benefits such as this delicious pumpkin bread. The best thing about it is that it makes 2 LARGE loaves so we had one to eat and one for dinner the next night. Yes! Dinner! I cannot wait until tomorrow to show you what I did with the second loaf for a fun family dinner. Seriously, check back tomorrow to see our dinner.
I love this bread. It has a strong flavor of cinnamon and nutmeg which we love. If those are not your favorite flavors lessen the amounts to suit your family.
We ate an entire loaf the first night. It was so good!
3 1/3 cups flour
1 1/2 teaspoons ground nutmeg
3 teaspoons cinnamon
- pinch of cloves
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 2/3 cups sugar
2/3 cup butter
1 (30 oz) can of pumpkin puree (NOT pie filling)
2/3 cups water
- Preheat oven to 325. Prepare 2-3 large loaf pans by greasing and flouring the pans.
- In a large bowl, combine all the dry ingredients; flour, pumpkin pie spice, nutmeg, cinnamon, baking soda, baking powder and salt. Stir well then set aside.
- Beat together the softened butter and sugar until well combined.
- Add the eggs one at a time and then the pumpkin beating well between each addition. Once mixed together, add the dry ingredients slowly alternating with the water beating well in between each addition.
- Place mixture into 2-3 large loaf pans.
- Bake about an hour, slightly less for smaller loaves.
- Let cool on a baking rack before slicing.