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Pumpkin Bread IV

  • 3servings
  • 60minutes
  • 247calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups canned pumpkin puree

  2. 1 1/2 cups vegetable oil

  3. 4 cups white sugar

  4. 6 eggs

  5. 4 3/4 cups all-purpose flour

  6. 1 1/2 teaspoons baking powder

  7. 1 1/2 teaspoons baking soda

  8. 1 1/2 teaspoons salt

  9. 1 1/2 teaspoons ground cinnamon

  10. 1 1/2 teaspoons ground nutmeg

  11. 1 1/2 teaspoons ground cloves

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

  2. In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans.

  3. Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

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