Pumpkin Bread

Name: Pumpkin Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 loaves
Ingredients: 1 1/2 c white sugar; 1/2 c softened butter; 2 eggs; 3/4 c canned pumpkin (1/2 can); 1 tsp baking soda; 1/4 tsp baking powder; 1/3 c water; 1/4 tsp cloves, ground; 1/2 tsp allspice, ground; 1/2 tsp cinnamon; 4 cleaned 20 oz can's (soup cans or cans from diced tomatoes work well); 1 3/4 c all purpose flour

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By Tiffany Borsheim
@borsheimt

This is my grandma's pumpkin bread. It is moist and delicious and what she cooks it in really makes it special. She uses old soup cans to bake it and the top is so delicious, best part of the bread!

Rating:

★★★★★ 5 votes5

Comments:

7 Comments

Serves:

4 loaves

Prep:

20 Min

Cook:

55 Min

Ingredients

1 1/2 c

white sugar
1/2 c

softened butter
2

eggs
3/4 c

canned pumpkin (1/2 can)
1 tsp

baking soda
1/4 tsp

baking powder
1/3 c

water
1/4 tsp

cloves, ground
1/2 tsp

allspice, ground
1/2 tsp

cinnamon
4

cleaned 20 oz can's (soup cans or cans from diced tomatoes work well)
1 3/4 c

all purpose flour
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How to Make Pumpkin Bread

Step-by-Step

Preheat oven to 350. Grease bottom and sides of soup can with butter.
Combine Flour, Baking Soda and Baking Powder in a seperate bowl and set aside
Cream Butter, Sugar and Eggs. Add Pumpkin, spices and water - mix well
Combine all ingredients and mix well.
Divide batter evenly among 4 cans - a little over 1/2 full. Put cans on a baking sheet and bake for 50 - 55 minutes. Check the middle with a toothpick, when it comes out clean they are done.
Let cool completely. Run knife around the edge to loosen. Remove from cans and cover with plastic wrap. They can be refridgerated for 3 days or frozen for 2 months.