Pumpkin Bread

Chef Ricardo Castro

Cooking time: 30 to 40 mins
Prep time: 20 mins
Servings: 4
Things you need
3 cups sugar
1 cup vegetable oil
4 eggs, lightly bean
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup milk or buttermilk
shredded mozzarella cheese
How to do it
Preheat oven to 350 degrees. Butter and flour 2—9 by 5 loaf pans (alternatively spray pans) Stir together sugar-and oil. Stir in eggs and pumpkin. Combine dry ingredi-ents in separate bowl. Blend dry ingredients and milk in-to wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.
Chef Notes: same batter can be used for muffins, baked for 15 to 20 mins