Pumpkin Bread

Dessert

Cook time: 60-75 minutes

Ingredients

  • Dry bowl (bigger bowl)
    • 3 1/2 cups all-purpose flour
    • 3 cups granulated sugar
    • 2 teaspoons baking soda
    • 1 1/2 teaspoon salt
    • 1/2 teaspoon nutmeg
    • 1 tablespoon cinnamon
  • Wet bowl (smaller bowl)
    • 4 eggs
    • 1 can pumpkin (I prefer Libby’s)
    • 1 cup vegetable oil
    • 2/3 cup water
Notes

Submitted by Nikolas Kerbers, broadcast, videography and photography specialist in the Office of Communications and Community Outreach

Tip: Get two bowls — one big enough for everything, and the other slightly smaller. These will be for mixing dry and wet ingredients separately.

Directions

  • Prepare dry bowl and wet bowl with ingredients listed.
  • Mix the two bowls of ingredients together into whichever bowl of ingredients is larger.
  • Mix for about 2 minutes or until everything is mixed together well. The batter will be thick.
  • Pour batter evenly into 2 loaf tins. I usually spray the tins with cooking spray and cover the bottom with parchment paper for easier removal after baking.
  • Bake for 60-75 minutes.
  • Remove bread from oven, then remove bread from tins and place on cooling rack until cool.
  • Enjoy!