1 1/3 cup pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
1 1/2 cups white sugar
1 1/2 cups brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Walnuts, cranberries, pumpkin seeds Flex seeds or sunflower seeds can be added. ( optional )
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three small loaf pans or muffin pan.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
Add the dry ingredients and whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
If you do not have spices use the Pumpkin spice and add a little more cinnamon 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.
Served with Honey & Butter or eat plain.
| Yield: | 12 servings |
| Prep Time: | 0 hr 20 mins |
| Cook Time: | 0 hr 50 mins |
| Ready In: | 0 hr 50 mins |
| Category: | Breads |
| Main Ingredient: | Vegetables |
| Cooking Method: | Baking |
| Nationality: | United States |
| Occasion: | Halloween |
