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Perfect pumpkin bread: great at-home activity By Lucy arrow '21

All photos by Lucy Arrow '21

Although it is not the fall, there is never a wrong time for pumpkin bread. This pumpkin bread is great for sharing and saving and is extremely tasty. Making this treat is the perfect way to spend time with friends and family and is a very fun at-home activity.

For this recipe, you will need:

3 cups sugar

1 cup vegetable oil

3 large eggs

1 16-ounce can solid pack pumpkin

3 cups all purpose flour

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup coarsely chopped walnuts or 1/4 cup semi-sweet chocolate chips (optional)

This will make 2 loaves of pumpkin bread.

First, preheat the oven to 350°F and spray two 9 x 5 x 3 inch loaf pans.
First, beat the sugar and oil in a large bowl to blend.
Next, mix in the eggs and pumpkin into the bowl.
In a separate bowl, sift the flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder.

Stir the dry ingredients into the pumpkin mixture.

Once mixed, you may add walnuts or semi-sweet chocolate chips.

Divide the batter into the two baking pans. Bake for 1 hour and 10 minutes.
Transfer the pans onto a cooling rack to cool for 10 minutes.
Slice up and enjoy!

Ingredients:

3 cups sugar, 1 cup vegetable oil, 3 large eggs, 1 16-ounce can solid pack pumpkin, 3 cups all purpose flour, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 cup coarsely chopped walnuts or 1/4 cup semi-sweet chocolate chips (optional)

Directions:

Preheat the oven to 350°F. Butter and flour two 9 x 5 x 3 inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired. Divide batter equally between prepared pans. Bake until the tester inserted into the center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool for 10 minutes. Using a sharp knife, cut around the edge of the loaves. Turn loaves out onto racks and cool completely.