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.


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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

Directions Step-By-Step

1
Grease 2 5x9-loaf pans. Heat oven to 325.
2
Beat 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.
3
Sift all dry ingredients together 3 times and mix into the pumpkin mixture.
4
Pour 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