She bakes her pumpkin bread in the cans, it's so awesome, I love using these to bake this recipe!
Course:
Dessert
Cuisine:
American
Servings: 2 loaves
-
3-1/2
cups
whole wheat flour (I prefer hard white, freshly ground or you can use white bread flour)
-
3
cups
white sugar
-
ΒΌ
teaspoon
baking powder
-
2
teaspoons
baking soda
-
1/2
teaspoon
sea salt
-
1
teaspoon
cinnamon
-
1
teaspoon
nutmeg
-
1
teaspoon
ginger
-
1
cup
chopped nuts (optional)
-
2
cups
heaping pumpkin puree **not the pumpkin pie
-
4
eggs
-
1
cup
olive oil
-
2/3
cup
water
-
Preheat the oven to 350 degrees. Mix all the ingredients in a large mixing bowl and pour the batter into greased pans. You can use the pumpkin pie cans (29-ounces) or smaller loaf pans. Carefully drop the pans with the batter on the counter to remove any air bubbles. Bake the pumpkin size cans for 50-60 minutes. The smaller tins about 23-30 minutes. Use a toothpick method to see if the bread is done. If the toothpick comes out clean then the bread is done.