Pumpkin Bread Iv

Fluffy strawberry pie with pretzel crust.

Recipe Summary Pumpkin Bread Iv

This is an all time, excellent, every time recipe. It is very simple, and so well loved by many. I make these for family, friends, school functions, work functions, for gifts etc. It has always been raved about - even by kids! I recommend bringing this to your Thanksgiving function; you will be thanked many times for this delicious taste treat. This is a large quantity, but you will end up making this size batch more than once. You can also make muffins and small loaves using this recipe; bake for 30 to 35 minutes.

Ingredients | Pillsbury Pie Crust Breakfast Recipes

3 cups canned pumpkin puree

1 ½ cups vegetable oil

4 cups white sugar

6 eggs

4 ¾ cups all-purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 ½ teaspoons salt

1 ½ teaspoons ground cinnamon

1 ½ teaspoons ground nutmeg

1 ½ teaspoons ground cloves

Directions

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

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.

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

Add raisins, mini chocolate chips (the best), pecans, or walnuts.

Info | Pillsbury Pie Crust Breakfast Recipes

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 36 Yield: 3 - 9x5 inch loaves

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