Del Monte Pumpkin Bread Recipe Pumpkin bread, Pumpkin nut bread, Pumpkin bread recipe from www.pinterest.com
Description
Fall is the season for pumpkin everything, and what better way to celebrate than with a homemade pumpkin bread? This Del Monte Pumpkin Bread recipe is a delicious treat for breakfast, dessert, or anytime in between. Made with canned pumpkin, this bread is moist, flavorful, and perfect for sharing with loved ones.
Prep Time
Preparation time for this recipe is about 15 minutes.
Cook Time
Cook time is approximately 60-70 minutes.
Ingredients
- 1 can (15 oz.) Del Monte® 100% Pure Pumpkin - 4 eggs - 1 cup vegetable oil - 2/3 cup water - 3 cups 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
Equipment
- 2 large mixing bowls - Measuring cups and spoons - Whisk or electric mixer - Loaf pan - Oven
Method
1. Preheat the oven to 350°F. 2. In a large mixing bowl, combine the pumpkin, eggs, oil, water, and sugar. Mix well. 3. In a separate mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. 4. Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined. 5. Pour the batter into a greased 9-inch loaf pan. 6. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. 7. Remove the bread from the oven and let it cool in the pan for 10 minutes. 8. Transfer the bread to a wire rack and let it cool completely before slicing and serving.
Notes
- You can add chopped nuts or chocolate chips to the batter for extra flavor and texture. - This recipe can also be made into muffins or mini loaves.
Q: Can I use fresh pumpkin instead of canned pumpkin? A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it before adding it to the batter. Q: How should I store the leftover bread? A: Wrap the bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days, or in the refrigerator for up to a week.
Recipe Tips
- Make sure to use a toothpick to check if the bread is fully cooked before removing it from the oven. - If the top of the bread is browning too quickly, cover it with aluminum foil for the last 10-15 minutes of baking.
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