Pumpkin Bread Mama's recipe

Melanie B

By
@MelBelle

Moist, delicious pumpkin bread. Fantastic for Autumn. Sometimes I bake fresh pie pumpkins and scrape the innards for this recipe. You can also use 5 mini loaf pans (disposable size) for gift giving. These will bake on a cookie sheet for about 50 minutes or until a toothpick comes out clean. My mom gave me this recipe years ago.


Featured Pinch Tips Video

Rating:
★★★★★ 5 votes
Comments:
Serves:
8 per pan
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

2 c
sugar
1 c
vegetable oil
3
eggs
2 c
canned pumpkin
3 c
sifted flour (sift before you measure)
1/2 tsp
salt
1/2 tsp
baking powder
1 tsp
baking soda
1/4 tsp
ground cloves
1 tsp
cinnamon
1/2 tsp
nutmeg
1 c
nuts, chopped

Step-By-Step

1Grease 2 5x9-loaf pans. Heat oven to 325.

Step 2 Direction Photo

2Beat sugar with oil until blended. Add eggs one at a time, beating well after each addition. Continue beating mixture until light and fluffy. Beat in pumpkin.

Step 3 Direction Photo

3Sift all dry ingredients together 3 times and mix into the pumpkin mixture.

Step 4 Direction Photo

4Pour into the loaf pans and bake for 60 minutes or until a toothpick comes out clean. Let stand in pans for 10 minutes. Remove from pans to a wire rack to cool completely. Store in refrigerator. Freezes well.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #pumpkin