Mom's Best Pumpkin Bread

Total Time
1hr 10mins
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!

Ingredients Nutrition

Directions

  1. In a large bowl, mix together ingredients in order given.
  2. Divide mixture into 3 greased loaf pans.
  3. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in middle comes out clean.
Most Helpful

5 5

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!

5 5

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:)

5 5

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.