Pumpkin Bread II
Source and licence
"Pumpkin Bread II" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pumpkin_Bread_II, revision 4517191), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pumpkin_Bread_II&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517191
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 eggs
- 1 cups canola oil
- 1 can (15 ounces) pumpkin purée
- 3 cups white granulated sugar
- 3½ cups flour
- 1½ teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 1½ teaspoons nutmeg
- 2 tablespoon raw pumpkin seeds, for garnish
Method
- Preheat oven to 375°F.
- Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
- Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
- In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
- With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
- Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
- Divide the mixture equally between the 2 loaf pans.
- Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
- Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
- Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.