Spiced Pumpkin Bread-One More Pumpkin Bread Recipe Can’t Hurt!

A full-of-flavor, moist pumpkin bread. The recipes makes 2 loaves so you can share one or stash it in the freezer for next week.

Adapted from Spiced Pumpkin Bread from The Foster’s Market Cookbook by Sara Foster

Scale

3 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

1 Tablespoon + ½ teaspoon cinnamon

1 Tablespoon + ½ teaspoon nutmeg

Pinch of ground cloves

2 ¼ cup granulated sugar

4 large eggs

1 cup canola oil

One 15-ounce can pumpkin puree

½ cup water

1 teaspoon vanilla extract

Preheat the oven to 350 F.
Butter and flour two 9 x 3 inch loaf pans (or you can spray them with Pam)
Into a medium mixing bowl, add the flour, baking powder, baking soda, salt and spices. Whisk to combine.
Put the canola oil, sugar and eggs in a large mixing bowl. Whisk until well combined.
Add the water, pumpkin and vanilla to the oil, sugar and egg mixture. Whisk to combine.
Add the dry ingredients to the wet and stir to combine. Don’t over mix the batter.
Pour the batter evenly into the prepared loaf pans. Bake for 50-60 minutes. Check for doneness at the 50 minute mark by inserting a toothpick into the top of the loaf. If it comes out clean, the bread is done baking.
Remove the bread from the oven and place on cooling racks. Let cool for 10-15 minutes before turning the loaves out of the pans.

Find it online: https://sunnysideupnutrition.com/spiced-pumpkin-bread-one-more-pumpkin-bread-recipe-cant-hurt/