Cookbook:Pumpkin Bread II

Pumpkin Bread II
Category	Cake recipes
Servings	16
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Midwestern cuisine | Breakfast Cuisine | Vegetarian Cuisine | Holiday Recipes | Bread | Dessert

Ingredients

• 4 eggs
• 1 cups canola oil
• 1 can (15 ounces) pumpkin purée
• 3 cups white granulated sugar
• 3½ cups flour
• 1½ teaspoons baking soda
• 2 teaspoons salt
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 1½ teaspoons nutmeg
• 2 tablespoon raw pumpkin seeds, for garnish

Procedure

1. Preheat oven to 375°F.
2. Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
3. Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
4. In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
5. With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
6. Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
7. Divide the mixture equally between the 2 loaf pans.
8. Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
9. Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
10. Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.