Pumpkin Bread

In Breads and Breakfasts, Mass Cooking, My Recipes, Resources by Shannon Cochran0 Comments

Pumpkin Bread
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My mom's moist 'n delicious pumpkin bread recipe that keeps her family coming back to visit home. Doubles easily--more to eat, share, and freeze!
Pumpkin Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My mom's moist 'n delicious pumpkin bread recipe that keeps her family coming back to visit home. Doubles easily--more to eat, share, and freeze!
Servings Prep Time Cook Time
29x5 loaves 10-15minutes 45minutes
Servings Prep Time
29x5 loaves 10-15minutes
Cook Time
45minutes
Ingredients
Servings: 9x5 loaves
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Ingredients
Servings: 9x5 loaves
Units:
Add to Shopping List
This recipe is in your Shopping List
Print Recipe
Instructions
  1. Preheat oven to 350 degrees.
  2. In large mixing bowl, cream sugar and oil together (I use my Kitchen Aid mixer).
  3. Add eggs and pumpkin. Combine well.
  4. In separate bowl, combine dry ingredients and mix well (If I'm pressed for time, I skip this step and add the spices to the wet mixture, mixing that well.).
  5. Add flour mixture to pumpkin mixture, alternately with water. Mix well, scraping sides and bottom to incorporate all ingredients.
  6. Grease and flour 2, 9x5 loaf pans. Divide batter and pour into loaf pans. Bake at 350 degrees for 45 minutes. Cook times vary. I usually check after 30 minutes or when the bread begins smelling yummy to test for doneness using a toothpick or sharp knife.
Recipe Notes

Pour into muffin tins or mini loaf pans instead of large loaf pans, if desired. Adjust accordingly. Cook times will be less in smaller pans. I often double or triple this recipe, making more to freeze and share!

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