Today I’d like to share my recipe for Pumpkin Bread. This is a great recipe for those larger cans of pumpkin as it makes 3 loaves. It’s a perfect big family recipe—but it freezes well for a small family too!
Autumn Pumpkin Bread
1 29oz. can pumpkin puree
1 1/2 c. oil
3 c. sugar
4 3/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
1 1/2 tsp. cloves
Preheat oven to 350º and grease 3 loaf pans. Mix the pumpkin, oil, sugar, and eggs. Combine the dry ingredients and then stir into the wet mixture. Pour into pans and bake 45 min. or until done all the way through.
*This recipe was first featured on my blog, Classical Homemaking; formerly known as, Hope In Every Season. Enjoy!