Prep 20 mins
Cook 1 hr
Mother's version that delights us every Thanksgiving.
- 4 eggs
- 1 (1 cup) oil
- 2⁄3 cup water
- 1 (16 ounce) can pumpkin
- 3 1⁄2 cups flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 1 teaspoon cinnamon
- Preheat oven to 350°F.
- Mix eggs, oil, water, and pumpkin.
- Add sugar.
- Gradually add in mixture of flour, baking soda, salt, and cinnamon.
- Grease 3 loaf pans and fill halfway with batter.
- Bake all loaves simultaneously for 1 hour.
- Bread freezes well.
I've made this so many times and finally got around to reviewing!
It's my son's girlfriend's favorite so I make it regularly for her. One great thing about this recipe is it's simplicity. It's also very adaptable. I have tried variations, and decided on my favorite: 2 cups white sugar and one cup brown sugar, 1 heaping teaspoon of cinnamon, and 1/2 teaspoon maple extract.
Other options - add 1/4 t ground cloves, or ground ginger, or a dash of nutmeg.
- juice of 1 medium orange to substitute for some of the water
- up to 1 cup chopped walnuts or pecans
This was delicious! I have always loved pumpkin anything byt my family is very picky. I read the ingredients and thought this might be something everyone would enjoy. I made it today and it was a hit. I only altered slightly. I used a large can (29 oz) of canned pumpkin which meant I had to double the other ingredients. I increased the cinnamon to 2 aditional tsps. and I added in 2 tsps. of vanilla. I made 4 loaves, a pan of mini muffins a 1 pan (6 count) of regular muffins. We will have plenty of delicious fall treats, breakfasts or snacks! Thanks for posting this.
This bread was amazing! It was very moist and had a good flavor. Although, I added a little bit of nutmeg and allspice.