The Laundry Moms are excited to share one of our favorite fall traditions!
Enjoy to your little hearts content!♥
(and everyone else’s delight!)
Pumpkin Bread
Yield = 2 standard loaf pans or 5 mini loaf pans or 24 muffins
2 c. sugar
1 c. canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 c. flour
2 tsp. baking soda
1/2 tsp. table salt
2 tsp. cinnamon
1/2 tsp. cloves (optional)
1/2 tsp. nutmeg (or less)
1/2 tsp. allspice (optional)
1. Preheat oven to 350ºF. Grease pans with butter or non-stick spray.
2. Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
3. Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
4. Bake for about an hour (if using standard loaf pans) but start checking after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, or muffin pans the loaves should be done in under 45 minutes!
Grab a stick of butter and you will be the BEST MOMMY EVER!♥
