"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Christmas 2016 Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Sanderson

Category:
Category:

Ingredients:  
Ingredients:  
2 c. canned pumpkin
3 c. sugar
1 c. water
1 c. vegetable oil
4 eggs
3 1/3 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

Directions:
Directions:
Preheat oven to 350.

In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed.

Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them.

Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from the pans by inverting them onto a rack and tapping the bottoms.

Slice and serve plain, buttered, or with cream cheese.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Also makes 12 muffins or 8-9 mini loafs

 

 

 

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