Pumpkin bread recipe

Could this recipe for normal bread bread, but you can use it also for muffins and mini-muffins and they are really wonderful, because this a dense bread, which is awarded for muffins. Enter your children as a pre - school snack and you keep some for your home! You intend to use it again. This is very good each time recipean all time,. It is very easy, and so popular by many. Here it is:

Pumpkin Bread ingredients
• 750 g canned pumpkin puree
• 400 ml vegetable oil
• 1 Kg of white sugar
• 6 Eggs
• 4 3/4 Cups all - purpose flour
• 1 1/2 Tea spoon baking soda
• 1 1/2 Tea spoon baking soda
• 1 / 4 Tea spoon salt
• 1 1/2 Tea spoon cinnamon
• 1 1/2 Tea spoon ground nutmeg
• 1 1/2 Tea of spoon ground cloves

Instructions
1. Preheat oven to 350 degrees F (or 175 degrees C). Grease and flour three loaf pans.

(2) In a large bowl, mix the pumpkin, oil, sugar and eggs. Combine the flour, baking powder, baking powder, salt, the cinnamon, the nutmeg and the cloves. Stir into the pumpkin mixture until well mixed. Parts of the dough evenly on the prepared pans.

3. Bake in the preheated oven for 45 minutes to 1 hour. Above on the loaf, spring should back when lightly pressed.

You can add raisins, chocolate mini chips (the best), walnuts or Pecans.

Mouth starts to water 40 minutes in the baking time such as the aroma penetrates into your home. Because this makes 3 breads, it is to a great gift bring neighbors and relatives, even large freezing and have on hand.

If you want to make it healthier use only half of the oil and replace the rest for unsweetened applesauce 10 grams of fat per segment since oil. It remains fresh in the refrigerator for a little more than a week but leave you not on this. This simplified version has 168 calories, 1 G fat per serving (36 persons).

Ben Cook loves pumpkin bread and has a website full of various pumpkin bread recipes as an even healthier version of the recipe, bread fresh pumpkin recipe or canned pumpkins and many others.