Prep 10 mins
Cook 1 hr 5 mins
A yummy & moist treat that is good any time of year. This recipe yields three loaves - one to keep and two to give to friends.
- 3 1⁄2 cups flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 can pumpkin
- 1 cup vegetable oil
- 2⁄3 cup water
- 4 eggs
- 1 cup chopped walnuts
- Heat oven to 350.
- Grease and flour 3 loaf pans.
- Stir together flour, sugar, baking soda, salt,& cinnamon; set aside.
- Stir pumpkin, oil, water, and eggs in large bowl.
- Gradually add dry ingredients, stirring until blended.
- Stir in nuts.
- Pour evenly into prepared pans.
- Bake for 55-65 minutes, or until toothpick inserted in center comes clean.
- Cool on wire rack for 15 minutes before removing from pans.
this bread was very moist and tasted great. i to only got 2 loaves but that was because i used the large loaf pan instead of the normal size. would be great christmas gift
This was very moist,I added a tsp. of pumpkin pie spice to the ingredients.I only got two loaves however,and I had to cook it a bit longer.But my teenage son ate a whole loaf in on sitting.Very good bread.
Well guess what? I forgot to add the water, and realised it after I had poured out a pan of mini-muffins. The muffins were actually perfect without it, luckily. I already had the rest of the batter in 2 loaf pans so I added part of the called for water to the loaf pan batter, stirred it up and moved it over to a sheet pan. There is more than one way to skin a cat. This is an excellent recipe tho' I did spice it up quite a bit with nutmeg, allspice and clove.
I will not include the water next time. The bread in the sheet pan really was too moist for me, (doesn't slice nicely) something I have not encountered before in a quick-bread, but I noticed that at least one other reviewer thought so too. I will make this again and again, sans water.
The can size is 14 oz.