Jennifers Pumpkin Bread Recipes

Steps:

• 1. Preheat Oven to 350º F.
• 2. Grease 4" x 8" loaf pan.
• 3. Combine dry ingredients, except walnuts, sift, and set aside.
• 4. Blend oil, sugar, and eggs. Stir in pumpkin. Add sifted dry ingredients. Stir in walnuts (optional).
• 5. Spoon batter into greased pan.
• 6. Bake for 1 hour 15 minutes (75 minutes).
• 7. Remove from oven and allow to cool 15 minutes. Remove from pan and finish cooling on rack. Store in air tight container when completely cooled. Serve warm or cold, plain or buttered.
• 8. Notes: Do not fill loaf pan more than 2/3 full-make muffins or a mini loaf if you have extra batter. You can substitute 2 tsp pumpkin pie spices for cloves and nutmeg. (My pumpkin pie spice does not have cinnamon listed in the ingredients so if yours doesn't either you will need to include cinnamon in your measures; otherwise, add an extra tsp of the spice mix.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
• In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
• Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Steps:

• Beat eggs in bowl; add sugar and pumpkin.
• Mix and add remaining ingredients.
• Pour into 2 greased loaf pans or 6 miniature loaf pans.
• Bake at 325 degrees for 45 minutes to 1 hour.