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Just a girl that loves cooking in the great state of Texas!

Wednesday, November 27, 2013

Best Pumpkin Bread



Pumpkin bread, flavors of pumpkin, yummy spices and walnuts. This is a most excellent recipe, so moist and the flavor is out of this world! There are very few recipes I find and don't change anything in it, this is one of them! The recipe comes from Rockin' Robin's and she has lots of great Mexican recipes. But this is by far her best! The recipe was actually given to her by her sister, I would be thanking her everyday if it was my sister! Recipe can be found here or below.

Another perk to this recipe is it makes 6 loaves. Great for gifting, and let me tell you, many requests will be had after you gift this! This bread also freezes well just make sure you wrap with plastic wrap and then bag it into freezer bags.


Ingredients:

2 1/4 Cups Sugar
2 1/2 Cups Packed Light Brown Sugar
1 29 Ounce Can Pumpkin Puree
6 Eggs
1 1/2 Cups Canola or Vegetable Oil
1 Cup Water
5 1/4 Cup Flour
1 Tablespoon plus 1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1 Tablespoon Ground Nutmeg
1 Teaspoon Ground Cloves
2 1/2 Teaspoons Salt
3 Teaspoons Baking Soda
1 Cup Walnuts
6 Aluminum Loaf Pans 4x8 Inches

A 5 quart or larger stand mixer will be big enough to hold all of the batter, anything smaller and you'll be in trouble!

Preheat oven to 350 degrees.

Spray bread pans with a non stick spray. Set aside. I like to line all my pans onto a huge cookie sheet, it makes transporting them to the oven so much easier.

In a large bowl add flour, spices, salt and baking soda. Mix and set aside. I also double the spices in this recipe. That's optional!

Beat eggs in a small bowl. Set aside.

Add sugars and pumpkin in mixer bowl. Mix on low speed. Add eggs. Once eggs are mixed, add water and oil. I always leave my mixer on when adding everything. Keep the speed on low. Scrape sides of bowl with rubber spatula when needed.

Start adding flour by large heaping tablespoonfuls to batter. Once all of flour is mixed, remove from mixer and add in walnuts. Stir with spoon until evenly incorporated. For this recipe I accidentally forgot to add the walnuts, but all hope was not lost, I ended up adding them to the batter after it was in the bread pans.

Using a large ladle soup spoon scoop batter into bread pans. Evenly distributing.

Place in oven and bake for 50-65 minutes. After 50 minutes i'll poke a few with a toothpick in the middle of each bread to check if their done. If toothpick comes out clean, its done!

Let cool in pans for about 5 minutes on cooling rack. Pop out of pans and let sit on cooling racks until completely cool. Serve, freeze or gift, this is the last pumpkin bread recipe you'll look for! So good!

Spray pans with nonstick spray

Add dry ingredients into large bowl

Mix well

Beat eggs in small bowl

Add pumpkin and sugars to mixing bowl

Add eggs

Add water

Add oil

Add flour by heaping tablespoonfuls

Add batter using ladle

Oops forgot the walnuts, can still add to pans!

Toothpick inserted in center to check for doneness

Cooling and the smells are delicious!

Pop out of bread pans and cool

The best pumpkin bread recipe ever!

Enjoy!







 

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