We are three days away from Halloween which means its time prep your costume, stock up on candy, practice your Monster Mash, and of course make a seasonal treat! The Hanna House baked traditional Pumpkin Bread this week to get in the autumn spirit...this recipe was easy and super delicious...
Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions: 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.
NOTE - The Hanna House altered the recipe and opted for two regular loaf pans (9x5) instead of the 7x3 mini loafs (mostly because that's what we had on hand) - turned out perfect!
ANOTHER NOTE - Make sure to look for pumpkin puree and not pumpkin pie filling - I had a difficult time finding the real deal - Martin's and Kroger only had the filling - finally found it at Wal-Mart
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