My friend Melanie ran a contest on her blog recently. She was looking for some recipe ideas for the upcoming holiday season and decided a great giveaway would be a good idea for encouraging her readers to submit recipes to her inspiration folder. One of the prizes for the random winner was the opportunity for their recipe to be featured on my blog.
I liked the idea because it gave me the chance to cook with Mel in my new kitchen and it was one less recipe I needed to search out and research on my own. Plus, this particular winning recipe was a great way to use up some leftover pumpkin from the last holiday we just had! This recipe was very easy to pull together and everyone loved the results. I split the cake I kept (Mel took the other two for gifts) between my sister and Forrest and they both gave it glaring reviews! Give this one a try, you won't be disappointed. Thanks April!
Yummy Pumpkin Bread
From April T.
We used regular sized loaf pans and made 3 loaves.
3 cups canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves;
stir into the pumpkin mixture
until well blended.
Divide the batter evenly between the prepared pans.
Bake in preheated oven for 45 minutes to 1 hour and 15 minutes (we found our cakes were ready at 1 hour and 10 minutes. The top of the loaf should spring back when lightly pressed.
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