Pumpkin Bread

Growing up, pumpkin bread was one of my favorite treats in the fall. I remembered this recipe while I was carving my pumpkin for Halloween (see photo). Don’t worry, he did not get sick from the bread. This recipe is a simple quick bread that your whole family will enjoy. It can be toasted with jam or served with some cream cheese. I’ve always baked it in coffee cans to give it a round shape, however it will taste just as good baked in loaf pans.

3 C Sugar

1 tsp Cinnamon

1 tsp Nutmeg

1 ½ tsp Salt

1 C Canola Oil

4 Large Eggs

1 C Canned Pumpkin

2/3 C Water

3 C All Purpose Flour

2 tsp Baking Soda

Preheat oven to 350°.  Grease and flour two large loaf pans or three coffee cans.

In a large bowl, mix the sugar through the eggs, using an electric mixer.  When it is thoroughly mixed add the pumpkin and water, mixing well.  Add the flour and baking soda while the electric mixer is on its lowest setting.  Beat for an additional 2 minutes after the flour is completely incorporated. Pour the batter evenly into the prepared loaf pans.  Only fill the pans 2/3 full.  Place the loaf pans in the center of the oven for about one hour or until a cake tester or toothpick inserted in the center comes out clean.  You may want to place them on a cookie sheet in case of overflow. 

To print this recipe, go to Pumpkin Bread

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Copyright © 2011 by Nicholas Verna. All Rights Reserved. No part of this recipe may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without written permission from the author.