Total Time
2hrs 15mins
Prep 1 hr
Cook 1 hr 15 mins

From San Joaquin Magazine. Cook time includes a "guesstimate" on how long cooking pumpkin might take (not that I have ANY idea)

Ingredients Nutrition

Directions

  1. Combine dry ingredients.
  2. Add water, oil, and pumpkin.
  3. Pour half full into three greased and floured 9 by 5 inch loaf pans.
  4. Bake at 325 degrees for 1 hour and 15 minutes, or when toothpick inserted in middle comes out clean.
  5. Note:.
  6. You can also substitute butternut squash for pumpkin.

Reviews

(2)
Most Helpful

This is a great pumpkin bread recipe, nice and moist, just like I like it. It makes a huge amount, - three big loaves - plenty to freeze and use again.

morgainegeiser September 24, 2008

Will say one thing ~ "You do good pumpkin bread!" Your recipe is a lot like the one my mom had, with one exception ~ Yours uses 2 cups of home-cooked pumpkin while hers uses a cup of the canned stuff (Well, she also added walnuts and/or cranberries, but those are just nice incidentals!)! Anyway, you do have a very tasty pumpkin bread here, one that would do the 'Great Pumpkin' proud! Thanks for sharing! [Made & reviewed as a kidnapped recipe in the Aus/NZ Recipe Swap #16]

Sydney Mike May 09, 2008

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