Pumpkin Bread

I posted this years ago, but there are a lot of new people now. Since I couldn’t shop this year, I’ve made tons of it, it always goes over well and is demanded next year. It is very heavy and dense, more a loaf cake than a bread. Sorry this is late!

Dec 22 at 2:51 PM

PUMPKIN BREAD

4 cups flour
3 cups sugar
½ cup light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon cloves
1 can pumpkin puree
1 cup cooking oil
1 cup applesauce
1/2 cup honey
1/4 teaspoon vanilla extract
4 large eggs
2/3 cup COLD water
2-3 tablespoons milk
1 cup raisins and/or nuts (optional)

Combine all dry ingredients in large mixing bowl, blend well, and make a pit in the middle of the mixture. Pour in the cooking oil, water, applesauce, honey, can of pumpkin, vanilla and milk, blending well after each addition. Now add the eggs one at a time, blending well after each. Pour batter into 3 greased large loaf pans (or 7 small ones). Fill each pan roughly half way. Bake at 350* for approximately 1 hour large pans (30 minutes small), or until a broomstick inserted into the middle of the loaf comes out clean.
NOTE: after about 10-15 minutes baking time, cover pans with tented sheets of tinfoil to help prevent overbrowning of the surface.