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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 7 |
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This is the best pumpkin bread I've ever had! I actually use home grown frozen pumpkin puree-just weigh it. This makes really nice miniature loaves to freeze or give away. Ingredients:
5 cups all-purpose flour |
3 cups sugar |
1 cup brown sugar |
1 tablespoon baking soda |
1 tablespoon cinnamon |
2 teaspoons nutmeg |
1 1/2 teaspoons ground cloves |
1 (29 ounce) can pumpkin |
1 cup oil |
4 eggs, lightly beaten |
1/2 teaspoon rum extract |
2 cups pecans, chopped (optional) |
Directions:
1. Combine the dry ingredients, then add the pumpkin, oil, eggs, and extract. Mix well. Stir in the nuts if desired.
2. Bake in 3 8x4x2 inch loaf pans, greased, for 1 1/2 hours or till the center is set.
3. Cool 10 minutes before removing from pans.
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