Pumpkin Bread

I have been making this delicious pumpkin bread for more than 45 years. I first received the recipe from my neighbor, Beverly McDaniel when I was about 10 years old. I have changed mix-ins and added substitutions but have never found a recipe I like better. Thanks Mrs. McDaniel!

Pumpkin Bread

Easy to assemble Pumpkin Bread recipe – Perfect for Fall! Plan time for baking – it takes 50-70 minutes, depending on your oven.

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Servings: 2 loaves

Course: Breakfast, Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 3 cups sugar
• 1 cup vegetable oil you can replace all or part for applesauce
• 4 large eggs
• 1 15 oz can Pumpkin
• 3 ½ cups All purpose flour
• 2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp allspice
• 1 tsp nutmeg
• ½ tsp cloves
• ⅔ cup water Try substituting apple juice!
• 1-2 cups "mix ins" as desired chocolate chips, dried cranberries, nuts

Method

 

1. Preheat oven to 350°.
2. Spray bottom of sides of 2 loaf pans.
3. Combine sugar, oil, eggs and pumpkin.
   
4. Mix until ingredients are well combined.
   
5. Combine dry ingredient using fork or whisk.
   
6. Add dry ingredients to previously mixed ingredients. Alternate with water until completely combined.
7. Add "mix-ins" as desired. I don't care for nuts, but I love adding chocolate chips.
8. Pour into prepared pans and bake at 350° for 50-70 minutes depending on oven.
9. Bread is done when toothpick inserted into center comes out clean. If you added chocolate chips, make sure you insert toothpick in area not containing chips.
10. Remove from oven and allow to cool 10-15 minutes on rack.
11. Remove from pans and allow to cool completely for a more clean "cut". I am never able to wait that long, I love it warm!