Cookbook:Pumpkin Bread II

| American cuisine | Midwestern cuisine | Breakfast Cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Ingredients

 * 4 eggs
 * 1 cups canola oil
 * 1 can (15 ounces) pumpkin purée
 * 3 cups white granulated sugar
 * 3½ cups flour
 * 1½ teaspoons baking soda
 * 2 teaspoons salt
 * 2 teaspoons ground allspice
 * 2 teaspoons ground cinnamon
 * 1½ teaspoons nutmeg
 * 2 tablespoon raw pumpkin seeds, for garnish

Procedure

 * 1) Preheat oven to 375°F.
 * 2) Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).
 * 3) Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.
 * 4) In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.
 * 5) With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.
 * 6) Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.
 * 7) Divide the mixture equally between the 2 loaf pans.
 * 8) Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.
 * 9) Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.
 * 10) Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.