Make rich, sweet and spicy pumpkin bread with my great-grandma's recipe that uses a whole can of pumpkin for tons of pumpkin flavor.
Eggs | 2 | |
Pumpkin puree | 16 Ounce (2 cups, 1 can) | |
Brown sugar | 3/4 Cup (12 tbs) | |
Oil | 1/3 Cup (5.33 tbs) | |
Vanilla extract | 1 Teaspoon | |
Flour | 2 Cup (32 tbs) | |
Baking powder | 1 Teaspoon | |
Baking soda | 1/4 Teaspoon | |
Cinnamon | 1/2 Teaspoon | |
Ginger | 1/4 Teaspoon |
GETTING READY:
1.Preheat oven to 350F.
2.Grease large loaf pan.
MAKING:
3.In a large bowl, whisk together eggs, pumpkin puree, sugar, oil and vanilla extract.
4.Add flour, baking powder, baking soda, cinnamon, ginger, cloves and stir to combine.
5.Transfer to a loaf pan and sprinkle pumpkin seeds over it.
6.Pop into oven and bake for 1 hour.
7.Turn off oven and open the door. Allow to cool inside oven for 15 minutes.
8.Cool completely before slicing.
SERVING:
9.Serve and enjoy!