Pumpkin Bread II

• 4 eggs
• 1 cups canola oil
• 1 can (15 ounces) pumpkin purée
• 3 cups white granulated sugar
• 3½ cups flour
• 1½ teaspoons baking soda
• 2 teaspoons salt
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 1½ teaspoons nutmeg
• 2 tablespoon raw pumpkin seeds, for garnish

Ingredients for 16 servings (1.9 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 375°F.

   Oven
2. 2

   Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).

3. 3

   Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.

   Mixer
4. 4

   In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.

5. 5

   With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.

6. 6

   Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.

7. 7

   Divide the mixture equally between the 2 loaf pans.

8. 8

   Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.

9. 9

   Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.

   Oven
10. 10

    Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping.