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Pumpkin Bread Recipe

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This recipe for Pumpkin Bread is from The Donchetz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs
3 cups sugar
1 cup Wesson canola oil
2/3 cup cold water
2 cups (about one can) pumpkin
3 1/2 cups flour
1 1/3 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
Directions:
Directions:
Beat eggs. Add sugar and beat. Add flour and beat. Add water and pumpkin. Beat together. Add rest of ingredients and — you guessed it! — beat.

Divide mixture in half and fill loaf pans 2/3 of the way to the top. (Don't fill too high or the bread won't bake through.)

Bake at 350 for 1 hour.

Keep one loaf for yourself, and pass one loaf along to someone you love!
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is probably more of a Mortenson/each tradition than Donchetz, but it’s pretty heavy in our family life. During my first year of college at Loyola University, my suitemates and I hosted a Friendsgiving in our dorm. We brought cheese, (my first time tasting gouda), crackers, Chianti, Boone’s Farm wine and pumpkin bread. My suitemate Nellie made the pumpkin bread. It was delicious! I had never eaten pumpkin anything before, and couldn’t believe how tasty and moist this bread was.

This pumpkin bread has been a staple in care packages sent to college dorms, to salmon boats in Alaska, to apartments in Chicago and New York and was a welcome gift in wedding goodie bags. I always keep some in the freezer so it's on hand when everyone comes home. It’s a constant when the family gets together, whether we're enjoying it with breakfast or just snagging slices on our way to play outside. We continue to bake this bread and give as hostess gifts.

 

 

 

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