Pumpkin Bread
Fall is one of my favorite seasons. As a kid growing up in Missouri, fall was crisp air, colorful leaves, apple pies, and pumpkin bread. As a baker, I love Fall flavor profiles. I love pumpkin spice anything. I love cinnamon and apple. These flavors make me reminiscent of my childhood. That is one of the reasons why I chose to add this pumpkin bread to my Fall products. I wanted to bring the joy of Fall from my childhood to others. This recipe is a well-tested favorite for our customers, and we wanted to share it with you.
Ingredients
- 24 oz all purpose flour
- 22 oz pumpkin puree
- 20 oz sugar
- 9.50 oz oil
- 8 oz water
- 6 oz eggs
- .60 oz baking soda
- .60 oz salt
- .20 oz nutmeg
- .02 oz cinnamon
- .01 oz cloves
- .01 oz ginger
Instructions
- In a mixer, combine pumpkin, eggs, water, oil, and sugar until smooth.
- In a separate bowl, combine remaining dry ingredients, mixing well.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Combine thoroughly.
- Coat bread pans with non-stick spray and disperse the bread batter evenly between all pans.
- Bake at 325 degrees (low fan) for – 70 minutes, rotating halfway through.
- Check doneness with a toothpick. (Should come out clean.)