Prep 30 mins
Cook 1 hr 15 mins
Perfect for the fall! Or hoard some canned pumpkin and make it any time of the year! This recipe was my Grammy's and its absolutely delicious!
- 787.84 ml sifted flour
- 709.77 ml sugar
- 9.85 ml baking soda
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 7.39 ml salt
- 4 eggs
- 236.59 ml oil
- 158.51 ml water
- 473.18 ml canned pumpkin
- Preheat oven to 350 F.
- Grease and flour 3 loaf pans.
- Blend all dry ingredients in a large mixing bowl.
- Make a hole in the center and add eggs, oil, water, and pumpkin.
- Stir until well mixed.
- Divide into three loaf pans.
- Bake at 350 for 1 hour and 15 minutes.
- Cool in pans on rack for 20, then remove from pans.
I wish I could give this 3-1/2 stars. I would prefer a stronger pumpkin flavor but it still tasted good. I halved the recipe and it made a nice 4x8 loaf and a 3x5-1/2 mini loaf. The issues I had were my own fault. I used a coconut oil based spread with some water in it to grease the pans. The loaves stuck but would not have if I had also floured them.
This is quite good. I would consider adding just a bit of pumpkin pie spice maybe, for a bolder pumpkin flavor. But the recipe is very good as written. I got two nice sized loaves (not 3, as stated in the recipe). But that worked out better for us since I wanted one for home and the other to take to a Halloween party this week. Thank you for sharing your recipe, Yummy InMyTummy. Made for Fall 2011 Pick-A-Chef.
My friend makes this every year at Thanksgiving. It's SO good... she delivered again this year!