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Susie's Pumpkin Spice Bread Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.  In a large bowl, mix together pumpkin puree, eggs, oil, milk, vanilla and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Spr. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 00:50

Main Ingredients

1 - 15 oz. can pumpkin purée

4 large eggs

2 c granulated sugar (i use 1 c light brown sugar and 1 c white granulated sugar)

2/3 c evaporated milk

1/2 c vegetable oil

1/2 c unsalted butter, melted (1 stick)

2 tsp vanilla extract

3 1/2 c all-purpose flour, sifted

2 tsp baking soda

1 1/2 tsp salt

1 tsp ground cinnamon (heaping)

1 tsp ground nutmeg (heaping)

1/2 tsp ground cloves (heaping)

1/4 tsp ground ginger (heaping)

(optional)handful chopped walnuts or pecans

Preparation

1Preheat 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, milk, vanilla and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Sprinkle chopped nuts on top of batter.

3Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (I bake them at 325 degrees for 60 minutes if using dark pans. Or 350 for 30 min and 325 for the remaining 20-30 mins if using disposable aluminum pans.)

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