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pumpkin bread

(5 ratings)
borsheimt avatar
Recipe by
Tiffany Borsheim
@borsheimt
Scandia, MN

This is my grandma's pumpkin bread. It is moist and delicious and what she cooks it in really makes it special. She uses old soup cans to bake it and the top is so delicious, best part of the bread!

►
(5 ratings)
yield 4 loaves
prep time 20 Min
cook time 55 Min

Ingredients For pumpkin bread

  • 1 1/2 c
    white sugar
  • 1/2 c
    softened butter
  • 2
    eggs
  • 3/4 c
    canned pumpkin (1/2 can)
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/3 c
    water
  • 1/4 tsp
    cloves, ground
  • 1/2 tsp
    allspice, ground
  • 1/2 tsp
    cinnamon
  • 4
    cleaned 20 oz can's (soup cans or cans from diced tomatoes work well)
  • 1 3/4 c
    all purpose flour

How To Make pumpkin bread

  • 1
    Preheat oven to 350. Grease bottom and sides of soup can with butter.
  • 2
    Combine Flour, Baking Soda and Baking Powder in a seperate bowl and set aside
  • 3
    Cream Butter, Sugar and Eggs. Add Pumpkin, spices and water - mix well
  • 4
    Combine all ingredients and mix well.
  • 5
    Divide batter evenly among 4 cans - a little over 1/2 full. Put cans on a baking sheet and bake for 50 - 55 minutes. Check the middle with a toothpick, when it comes out clean they are done.
  • 6
    Let cool completely. Run knife around the edge to loosen. Remove from cans and cover with plastic wrap. They can be refridgerated for 3 days or frozen for 2 months.
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