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Cook1 hr 30 mins
Fragrant and tasty pumpkin bread recipe I received from my dear friend Gini about 30 years ago. A great gift bread.
- Grease and flour a loaf pan.
- Preheat oven to 325°.
- Sift dry ingredients together.
- Mix oil, water, pumpkin, and eggs together.
- Blend in dry ingredients.
- Fold in dates and nuts.
- Bake at 325° for 1 1/2 hours.
The batter for this recipe tasted great and the loaf smelled amazing baking in the oven but I think the cooking time is off. After an hour and a half the loaf tested done (a knife inserted into the centre came out clean) but when I pulled it out of the pan the loaf flopped. I realised afterwards it was cooked enough for the knife to come out clean but still doughy enough that it wasn't cooked. I think part of the problem is that there was too much batter for the loaf pan. Most loaf recipes I have leave a bit of space at the top of the pan but this one made much more batter than you would expect for one loaf. I assumed the long cooking time would compensate for this, but I was wrong. Next time, I will separate the batter into two loaf pans and bake for less time.
Very delicious and moist! The spices are not overwhelming and the result is a pleasantly mild bread that all can enjoy. Made into 4 mini (3 x 6) loaves and they took about 35 minutes to bake. We tasted one loaf (just had to) and I froze the others for gifts. Thanks for sharing this yummy, easy recipe.