Pumpkin Bread 2 loaves (16 slices each) How to Prevent Soggy Pie Crust Ingredients 1 can (15 ounces) solid-pack pumpkin 4 large eggs 3/4 cup canola oil 2/3 cup water 2 cups sugar (i use organic cane sugar / or; sugar in the raw) 1 cup honey (i use white raw local honey) 1-1/2 teaspoons REAL vanilla extract (NEVER USE fake vanilla) 3-1/2 cups all-purpose flour 2 teaspoons baking soda 1-1/2 teaspoons SEA salt 1-1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/2 cup salted pumpkin seeds or pepitas Directions Preheat oven to 350°. In a large bowl, beat pumpkin, eggs, oil, water, sugar, honey and vanilla until well blended. In another bowl, whisk flour, baking soda, salt and spices; gradually beat into pumpkin mixture. Transfer to two greased 9x5-in. loaf pans. Sprinkle tops with pumpkin seeds. Bake 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. 32 Copycat Recipes for All of Your Fall Favorites (msn.com)
