Prep 15 mins
Cook 1 hr 30 mins
This is a pumpkin bread recipe my mom always made. This freezes well, so you can make a lot and save. My mom uses 1 tsp cinnamon, but I like it with more. I use about 3 tsp cinnamon.
- 4 eggs
- 158.51 ml water
- 236.59 ml oil
- 473.18 ml pumpkin
- 828.06 ml flour
- 709.77 ml sugar
- 9.85 ml baking soda
- 7.39 ml salt
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 0.25 ml ground cloves
- Coat 2 loaf pans with shortening. Cover with a coating of flour. Set aside.
- Mix dry ingredients.
- In separate bowl beat eggs, oil, water, and pumpkin.
- Slowly add dry ingredients. Beat well. The mixture will be runny.
- Pour batter into loaf pans.
- Bake in 350°F oven for approximately 90 minutes or until an inserted toothpick comes out clean.
This bread is delicious. It is just like the recipe that Juanessa posted here except her's has a little ginger in in. I found the recipe a couple of years ago on AllRecipes...it had over 500 ratings at that time. I use it every year around Thanksgiving and Christmas. Made for Zaar 123 Tag. My family really enjoyed it. Thanks for posting!
This made 2 lovely moist pumpkin breads. Everybody who tasted it loved it! Made exactly as written and they needed the full cooking time. I might cut down on the sugar next time by half a cup but that is only because I find everything quickly too sweet, so its a peronal choice.
Although I have my mom's recipe for this kind of bread, there are enough differences that I was interested in trying this one, & I'm glad I did! This is a VERY TASTY PUMPKIN BREAD! I even increased the cinnamon to a slightly rounded 2 teaspoons, & another time I might increase the baking time about 10 minutes of so 'cause I don't mind the beginnings of a crust! Thanks for sharing your mom's recipe! [Made & reviewed while touring Canada on the Zaar World Tour 4]