mom's pumpkin bread
(2 RATINGS)
There is NO pumpkin bread recipe that comes close to this one!!! My mom and I like to add plenty of cinnamon, which makes this super moist bread very flavorful. If you make mini loaves, they make great Christmas or hostess gifts.
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prep time
20 Min
cook time
1 Hr
method
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yield
Makes 3-4 loaves
Ingredients
- 4 - eggs
- 1 cup pumpkin (canned)
- 1 cup vegetable oil
- 1 cup water
- 3 cups sugar
- 3 cups flour
- 2 teaspoons cinnamon (generous tsps!!)
- 2 teaspoons baking soda
- 1 teaspoon cloves
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 dash nutmeg
How To Make mom's pumpkin bread
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Step 1Preheat oven to 325 degrees. Grease loaf pans - use 3 9x5 inch pans or 4 8.5x4.5 inch pans and divide the batter evenly.
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Step 2Beat together eggs, pumpkin, oil and water. Add remaining ingredients and beat well.
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Step 3Pour batter into loaf pans - the larger pans will be about 1/3 full and the smaller pans about 1/2 full.
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Step 4Bake for 50 minutes, then rotate pans (move middle pans to outside) and bake for 10 minutes. If bread is not done after 60 minutes, continue baking and check for doneness every 5 minutes. Bread is done when the surface looks dry and the top springs back when gently pushed with your finger.
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Step 5Allow bread to cool for about 15 minutes, then gently pop out of the pans. Bread is the best when warm and fresh, but it will last a week or two wrapped in foil and refrigerated. Wait until the bread is completely cool before wrapping so it doesn't get soggy. ENJOY!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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