Pumpkin Bread Recipe

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Pumpkin Bread

Joann Marsh

By
@LuvtoBakeBiscotti

I received this recipe from a friend, Shirley M. in 1981. It has become a favorite of mine to bake at Thanksgiving and through the Fall season. The house smells wonderful, and the bread tastes even better!

Rating:
☆☆☆☆☆ 0 votes
Serves:
3 large loaves or 8 mini loaves
Prep:
15 Min
Cook:
1 Hr 55 Min
Method:
Bake

Ingredients

4 c
sugar
4 c
canned pumpkin puree large can (29 oz.)
1 c
vegetable oil
1 tsp
vanilla extract
5 c
all purpose flour
1 tsp
cloves
5 tsp
cinnamon
4 tsp
baking soda
1 tsp
salt
1 c
walnuts, chopped

Step-By-Step

1in a large mixer with paddle attachment put the sugar, pumpkin, oil, and vanilla, mix well.
2In another bowl put the flour, cloves, cinnamon, baking soda, and salt mix together thoroughly (I use a whisk to distribute all together nicely.)
3Then add the flour mixture to the mixer and mix all together until well blended, then add the nuts, mix again to combine. Pour into the 8 mini loaves and place into the oven.
4Bake at 325 degrees for 1 to 1 1/2 hours. (check with toothpick)
"HINT" Add a pan with a cup or two of water into the oven while breads are baking, it keeps the bread nice and moist.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American