Pumpkin Bread

(from lisasikkema’s recipe box)

Source: http://www.bettycrocker.com/recipes/pumpkin-bread/9b9cb563-8f0c-4dd7-a1af-1e337eea64dc

Prep time: 15 minutes
Cook time: 75 minutes
Serves 8 people

Categories: Bread

Ingredients

  • 1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
  • 3 cups Gold Medal™ all-purpose or whole wheat flour
  • 1/2 cup coarsely chopped nuts
  • 1/2 cup raisins, if desired
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cloves

Directions

  1. 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9×5×3 inches, with shortening.

  2. 2 Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.

  3. 3 Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

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