Another one of my latest Fall dessert obsessions I found while browsing the Kitchen Goddess group on TeamSugar. By looking at the photo, I can practically taste the moist texture of the cake! But my favorite part? The recipe source is wren's ex-boyfriend's brother. Who said exes aren't good for anything?
To make this bread, which would be delicious for breakfast, dessert, or as a gift for a friend, read more.
Submitted by TeamSugar member wren 2 cup canned pumpkin This recipe is easy, always comes out moist, and is tasty! It makes 2 loaves and freezes well. Preheat oven at 350.
3 cup sugar
1 cup vegetable oil
2/3 cup water
3.5 cup flour
2 Tbsp baking soda*
1.5 Tbsp salt
1 Tbsp cinnamon
1 Tbsp Nutmeg
1/2 Tbsp ginger powder
This was the first blog I did when I signed up for Sugar. I didn't belong to any groups then, and also recently remade it, so I thought I'd repost it, now that I belong to KG, in time for fall :)
Grease and flour two 9x5 or 8x4 loaf pans. Blend first 5 ingredients (pumpkin, sugar, oil, water, eggs) and beat for 1 minute on medium.
Add remaining ingredients (flour, baking soda, salt, cinnamon, nutmeg, ginger) and blend on low speed until moistened. Then beat for one minute on medium speed.
*NOTE: Make sure to sprinkle baking soda evenly when you add it to the batter.
Pour into pans, and bake 60-70 minutes.
Let cool for 5 minutes and remove from pan.
2 cup canned pumpkin
This recipe is easy, always comes out moist, and is tasty! It makes 2 loaves and freezes well.
Preheat oven at 350.