Total Time
1hr 15mins
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.

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. Grease and flour 3 loaf pans.
  3. Stir together flour, sugar, baking soda, salt,& cinnamon; set aside.
  4. Stir pumpkin, oil, water, and eggs in large bowl.
  5. Gradually add dry ingredients, stirring until blended.
  6. Stir in nuts.
  7. Pour evenly into prepared pans.
  8. Bake for 55-65 minutes, or until toothpick inserted in center comes clean.
  9. Cool on wire rack for 15 minutes before removing from pans.

Reviews

Most Helpful

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

southern chef in louisiana October 05, 2002

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.

Divinemom5 February 26, 2002

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.

Weewah November 10, 2010

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