Prep 10 mins
Cook 1 hr
My mom has a cookbook that my aunt bought her from a church social back in the 70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!
- 3 cups sugar
- 4 eggs
- 1 cup oil
- 1 1⁄2 teaspoons salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2⁄3 cup water
- 29 ounces pumpkin
- 3 1⁄2 cups flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- In a large bowl, mix together ingredients in order given.
- Divide mixture into 3 greased loaf pans.
- Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
Wow! These are great muffins. I divided the recipe by 3, and it made 9 muffins. I used only 1 egg for the 1/3 batch, and put a tad extra pumpkin in to make up for the 1/3 egg that was missing. I baked these is a muffin tin sprayed with cooking spray and without paper liners. I baked them for 21 minutes at 350 degrees, and let them cook for a bit in the muffin pan before removing them. This is definitely going into my 10 star cookbook!
This is a fantastic recipe for pumpkin bread! I use 2 cups white sugar and 1 cup brown, I only got two 8x4 and 1 small mini loaf, thanks for sharing this yummy pumpkin bread recipe hon!....Kitten:)
I love this recipe! Always a hit...I divide it in half and make 12 muffins and a mini-loaf. They are delicious with blueberries, cranberries, &/or raisins. This just adds to how moist and sweet they are. Definitely make sure to either use cupcake liners or grease with butter And dust with flour. I used just butter and they stuck to the pan.