I learned how to make pumpkin bread in seventh grade home economics class. I had never eaten pumpkin bread before so I waited until I got home to try it. I tested it on my brother and sisters first. It was a big hit. I’m pretty certain I’ve made this bread for the past forty Thanksgivings.
Everyone loves it. I don’t think the three cups of sugar has anything to do with it. I have made this with organic and regular canned pumpkin and it came out great. My only tough time with this recipe was when I used self-rising flour by mistake. The bread just fell apart when I cut it. Big mess, but we still ate it! Enjoy.
| Dry Ingredients 3 ½ cups flour 3 cups sugar 2 teas baking soda 1 ½ teas salt 2 teas cinnamon 1 teas nutmeg Other Ingredients ½ cup chopped walnuts (or more to taste) ½ cups raisons (add a little flour to separate) |
Wet Ingredients 4 eggs 2/3 cup of water 1 cup vegetable oil 1 can pumpkin (14-15 oz) |
Preheat oven to 350 degrees. Grease two large loaf pans (or 3 to 4 small tinfoil ones).
Sift all dry ingredients together in very large bowl. Mix together all wet ingredients in medium size bowl. In about 4 batches, start adding wet ingredients to dry ingredients. Mix well with wooden spoon. Fold in walnuts and raisons. Pour into prepared pans. Cook one and ½ hours for large loaves. Check loaves after one hour for doneness. Test with toothpick coming out clean. For smaller loaves, check in 45 minutes. Cool in pans. Can be made in advance and frozen.
