Spiced Pumpkin Bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 large loaves
- 1 15- oz. can pumpkin not pumpkin pie mix
- 4 large eggs
- 1 cup unrefined coconut oil It doesn't affect flavor
- 2/3 cup water
- 2 cups sugar
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 2 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350. Grease (with coconut oil or butter) and flour two standard loaf pans (9 x 5 x 2.5 inch) or 6 mini loaf pans (~5.5 x 2.5 inch).
In a large bowl, mix together pumpkin, eggs, oil, water and sugar.
In separate bowl, whisk together flour, baking soda, salt and spices.
Stir the dry ingredients into the wet ingredients and mix just until blended.
Pour batter into prepared pans (use about 3 cups in a 9 x 3-inch pan; 1 cup in a 5.5 x 2.5-inch pan). Bake at 350: 30 minutes for mini loaves; 45 minutes for large loaves.
Check center with a toothpick to determine if done. Continue baking a few more minutes, if needed.
This traditional spiced pumpkin bread is a crowd-pleaser and fortunately it makes plenty to share with neighbors and friends. But I really love to use up an entire can of pumpkin!