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Preheat oven to 350 degrees F and grease two 9-inch loaf pans.
In a large bowl, mix together the pumpkin, eggs, oil, water, and sugar until fully incorporated.
In another medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
Slowly mix the dry ingredients into the wet ingredients, just until no dry spots remain.
Transfer half the batter into each prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil for the last 15-20 minutes to prevent the tops from over browning.
Allow loaves to cool for about 15 minutes in the pan, then remove and place on a cooling rack. Allow bread to come to room temperature before slicing for best results.
In a large bowl, mix together the pumpkin, eggs, oil, water, and sugar until fully incorporated.
In another medium-sized bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and cardamom.
Slowly mix the dry ingredients into the wet ingredients, just until no dry spots remain.
Transfer half the batter into each prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. I recommend covering the loaves with foil for the last 15-20 minutes to prevent the tops from over browning.
Allow loaves to cool for about 15 minutes in the pan, then remove and place on a cooling rack. Allow bread to come to room temperature before slicing for best results.
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