Tuesday, December 29, 2009

Pumpkin Loaf Recipe

Every fall when the pumpkins are ripe in the garden, we always make this recipe for pumpkin loaf. It is super moist and delicious! This recipe makes two loafs. It freezes great, so you can make multiple batches and just freeze them!

I made these last night...and as you can see from the picture, they don't take long to disappear! The loaf on the left was attacked by my 3 year old...she loves it!

Here's the recipe, let me know what you think!

2 cups pumpkin (cooked and mashed...fresh or from a can)
3 cups sugar
1 cup oil
2/3 cup water
4 eggs
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger

Preheat oven to 350F. Grease and flour bottoms only of 2 loaf pans. Beat together first 5 ingredients, beat 1 min at medium speed. Add remaining ingredients, blend at low speed until
moistened. Beat 1 min at medium speed. Pour into pans, bake for 60 to 75 minutes, or until toothpick inserted in the top comes out clean. Cool 5 mins in pans before removing. Cool