Ingredients for Kittencal's Pumpkin Bread
- 1 (15 ounce) can pumpkin puree
- 2 large eggs
- Vegetable Oil
- 1 teaspoon vanilla extract
- Unsweetened Apple Juice
- White Sugar
- Brown Sugar
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- Ground Nutmeg
- Clove
- 1/2 teaspoon ground ginger
- Fresh Cranberries
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How to Make Kittencal's Pumpkin Bread
- Preheat oven to 350°F (175°C).
- Grease and flour three 7 x 3-inch loaf pans.
- In a large bowl, whisk together 1 (15 ounce) can pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract, 1/2 cup apple juice (or water), 1 cup granulated sugar, and 1 cup packed brown sugar until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or spatula just until combined. Do not overmix.
- Stir in 1 cup chopped cranberries (or raisins/chopped nuts).
- Divide the batter evenly among the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
88 g
Sugar
852g
Fat
60g
Carbs
111g
