MOM'S MOIST AND AMAZING PUMPKIN BREAD

Mom's Moist and Amazing Pumpkin Bread image

Provided by Colleen Barrett

Time 1h15m

Number Of Ingredients 13

4 eggs
1 1/2 c 100% pure canned pumpkin
1 c vegetable oil
3 c sugar
3 c all purpose flour
2 tsp cinnamon
1 tsp pumpkin pie spice
2 tsp ground cloves
2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 c chopped walnuts or pecans
1/2 c chopped dates (or raisins if you prefer)

Steps:

1. CREAM TOGETHER the first 4 ingredients in a medium sized bowl.
2. SIFT TOGETHER the next 7 ingredients in a separate, large bowl.
3. Add the creamed mixture to the flour mix and beat on medium speed for 2 minutes, then STIR in the chopped nuts and dates.
4. Pour batter into 2 greased 8x4x3 (or larger) loaf pans. Bake in preheated oven at 350 for approximately 1 hour. It may take a few minutes longer depending on your oven and the size loaf pans you use, so use a cake tester or toothpick inserted in center to test for doneness. When it comes clean, it's done!
5. Let cool in pan for about 10 minutes, then remove and place loaves on wire rack for about 30 minutes. IMPORTANT: Wrap each loaf in foil while still a little warm and then wrap again in plastic wrap and place in refrigerator or freezer until ready to serve. This step guarantees a beautiful and moist pumpkin bread!