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Moist Pumpkin Bread

Moist Pumpkin Bread
"This pretty quick bread is the only thing my kids will eat when they don't feel good," writes Tammy Neubauer from Ida Grove, Iowa.
48 ServingsPrep: 10 min. Bake: 50 min. + cooling

Ingredients

  • 3-1/2 cups all-purpose flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 2 teaspoons ground allspice
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 4 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 3/4 cup canola oil
  • 2/3 cup water

Directions

  • In a large bowl, combine the dry ingredients. In another bowl, whisk
  • the eggs, pumpkin, oil and water. Stir into dry ingredients just
  • until moistened. Pour into three greased 8-in. x 4-in. loaf pans.
  • Bake at 350° for 50-60 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Yield: 3 loaves (16 slices
  • each).
Nutrition Facts: 1 serving (1 slice) equals 122 calories,
© Taste of Home 2012

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Moist Pumpkin Bread (continued)

Nutrition Facts: 4 g fat (1 g saturated fat), 18 mg cholesterol, 165 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2012