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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Rating:
★★★★★ 3 votes
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)

Step-By-Step

1CREAM TOGETHER the first 4 ingredients in a medium sized bowl.

2SIFT TOGETHER the next 7 ingredients in a separate, large bowl.

3Add the creamed mixture to the flour mix and beat on medium speed for 2 minutes, then STIR in the chopped nuts and dates.

4Pour 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!

5Let 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