Mom's Moist and Amazing Pumpkin Bread

Colleen Barrett

By
@CarbSlave

Another great Thanksgiving tradition in our family is Mom's perfectly moist and delicious Pumpkin bread; a recipe that is also a "must-have" at all our holiday tables. It's just not the same without it and it has been a family favorite for over 30 years.


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Comments:

Serves:

12

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

4
eggs
1 1/2 c
100% pure canned pumpkin
1 c
vegetable oil
3 c
sugar
3 c
all purpose flour
2 tsp
cinnamon
1 tsp
pumpkin pie spice
2 tsp
ground cloves
2 tsp
baking soda
1 1/2 tsp
baking powder
1/2 tsp
salt
1 c
chopped walnuts or pecans
1/2 c
chopped dates (or raisins if you prefer)

Directions Step-By-Step

1
CREAM TOGETHER the first 4 ingredients in a medium sized bowl.
2
SIFT TOGETHER the next 7 ingredients in a separate, large bowl.
3
Add the creamed mixture to the flour mix and beat on medium speed for 2 minutes, then STIR in the chopped nuts and dates.
4
Pour batter into 2 greased 8x4x3 (or larger) loaf pans. Bake in preheated oven at 350 for approximately 1 hour. It may take a few minutes longer depending on your oven and the size loaf pans you use, so use a cake tester or toothpick inserted in center to test for doneness. When it comes clean, it's done!
5
Let cool in pan for about 10 minutes, then remove and place loaves on wire rack for about 30 minutes. IMPORTANT: Wrap each loaf in foil while still a little warm and then wrap again in plastic wrap and place in refrigerator or freezer until ready to serve. This step guarantees a beautiful and moist pumpkin bread!

About this Recipe