Pumpkin Bread (2 Decades of Delicious)

Submitted by Stephles

"This came from the 1981 Winter Edition of Fort Worth Digest. Thankfully, my mother had kept it around for ever. We make dozens of these a year for the people we love. You can use pumpkin, squash or sweet potatoes. You can also add in 1 cup of chopped nuts and or 1 cup of raisins if you'd like!"

 

• Ready In: 1hr
• Ingredients: 11
• Yields: 3-4 loaves

ingredients

• 3 1⁄2 cups sifted flour
• 2 teaspoons baking soda
• 1 1⁄2 teaspoons salt
• 3 teaspoons allspice
• 3 teaspoons cinnamon
• 2 teaspoons nutmeg
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2⁄3 cup water
• 2 cups fresh pumpkin puree (or canned)

directions

1. Preheat oven at 350 degrees.
2. Mix first 7 ingredients in a bowl.
3. In a separate bowl, beat together oil, eggs and water then add pumpkin (and optional nuts and raisins.).
4. Add first mixture to second by adding a little at a time.
5. Grease and flour bread pans-fill each one 3/4 full.
6. bake 50 mins to an hour or until a tooth pick in inserted in the middle and comes out dry.
7. Cool on rack. Can be frozen or kept in a fridge for 2 weeks. Best served warm or at room temperature.