Name: Autumn Pumpkin Bread
Yield: 4 servings
Ingredients: 1 can 16 Oz Can Pumpkin (no Spices); 1 cup Oil; 2/3 cups Water; 1 teaspoon Vanilla; 4 whole Eggs; 3 cups Sugar; 3-1/2 cups Flour; 2 teaspoons Baking Soda; 1-1/2 teaspoon Salt; 2 teaspoons Pumpkin Pie Spice; 1 cup Chopped Pecans (optional); 1 cup Cranberries (optional); 1 cup Powdered Sugar; 1/4 cups Milk/water; 2 teaspoons Real Maple Syrup (not Fake Stuff!)

Servings: 4 persons

1 can 16 Oz Can Pumpkin (no Spices)
1 cup Oil
2/3 cups Water
1 teaspoon Vanilla
4 whole Eggs
3 cups Sugar
3-1/2 cups Flour
2 teaspoons Baking Soda
1-1/2 teaspoon Salt
2 teaspoons Pumpkin Pie Spice
1 cup Chopped Pecans (optional)
1 cup Cranberries (optional)
1 cup Powdered Sugar
1/4 cups Milk/water
2 teaspoons Real Maple Syrup (not Fake Stuff!)

1
In a large mixing bowl, combine pumpkin, oil, 2/3 cup water, and vanilla together. Beat eggs well and add to the mixing bowl. Mix until throughly combined and add sugar.
2
In a separate bowl, combine flour, baking soda, salt, pumpkin pie spice and sift all together. After sifting, add them to the large bowl and mix until combined. If you wish, add pecans and cranberries to the batter.
3
Pour into greased loaf pans. Makes two very large loafs! (I make one loaf without nuts and cranberries. I just add them in after I have filled one loaf pan.)
4
Bake at 350F for 1 hour or until a toothpick or cake tester comes out clean.
5
To make the glaze, mix powdered sugar, milk/water and maple syrup together. It will be slightly runny, but it will set. After loaf has cooled, drizzle the glaze over the top.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Autumn Pumpkin Bread

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