Wednesday, November 11, 2009

Pumpkin Bread

Fall is a great time to do some baking. This recipe is one of our family favorites. It is from my old Pillsbury Kitchens Family Cookbook. The flavor of quick breads improve with time, so it will taste even better the day after it's baked. It never lasts more than a day or two here though.

Pumpkin Bread

15 or 16 oz. can (2 cups) pumpkin
3 cups sugar
1 cup oil
2/3 cup water
4 eggs
3 1/2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger

Heat oven to 350*F. Grease (not oil) and flour bottoms only of two 9x5 or 8x4 inch loaf pans. In large bowl, blend first five ingredients. Beat 1 minute at medium speed. Add remaining ingredients; blend at low speed until moistened. Beat 1 minute at medium speed. Pour batter into prepared pans. Bake at 350*F for 60 to 75 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely.

*You may need to cover with foil if it starts getting too brown.


  1. Ummm, I love those rich, moist breads such as pumpkin, zucchini, and banana. I'm copying your recipe to add to my collection, thanks for sharing it. =)

  2. I love pumpkin bread!! Through in some Chocolate Chips and even the kids will eat it :)