Ingredients: |
Ingredients: 1 (15 ounce) can pumpkin puree + an additional Ω cup for moistness
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Optional: raisins, walnuts, or mini chocolate chips
CREAM CHEESE FROSTING:
(8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
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Directions: |
Directions:CREAM CHEESE FROSTING:
1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
PUMPKIN BREAD:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. (I use less cloves because I donít like the taste as much, and add a pinch more nutmeg and cinnamon instead). The more pumpkin puree you add, the moister the bread turns out, 1 entire can plus another half a cup of pumpkin makes re-ally moist loaves.
4. Stir the dry ingredients into the pumpkin mixture until just blended.
5. Pour into the prepared pans. Since the recipe makes 3 loaves I make one plain, one with raisins and walnuts and one with chocolate chips and walnuts. In order to get the raisins extra plump and tender soak them for 5 minutes in boiling hot water before you add them to the batter.
6. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. 350 50 Minutes |
This recipe for Deviney's Famous Pumpkin Bread is from