This may not be the oldest pumpkin bread recipe on the planet, but has been passed down a couple of generations in my family.
It is the best pumpkin bread I’ve ever had. One of my first get-ready-for-grown-up-life items accomplished was to start a cookbook of my mom’s recipes. This was the first one I wrote into my collection.
Generally I make three batches a year. One to mark autumn’s arrival (Jimmy says it isn’t fall until the pumpkin bread’s been baked), Halloween and Thanksgiving. After that pumpkin bread season is over.
I’ve already baked the first batch this year.
Just in case you want to try it out on Halloween…. The recipe is below.
3 ½ cups sifted flour
3 cups sugar
1 ½ teaspoon cinnamon
1 ½ teaspoon salt
½ teaspoon baking soda
¾ cup water
1 cup oil
2 cups pumpkin (canned)
1 cup nuts (optional)
Sift all dry ingredients together into large mixing bowl. Make a well in the center. Add water, eggs, oil, pumpkin, and nuts. Mix well.
Pour mixture into 3 greased loaf pans.
Bake at 350 degrees for 1 hour or until done.
In my experience a large can of pumpkin is closer to three cups than two. I modify this recipe by adding the whole can and ¼ to ½ cup extra flour. I don’t have glass loaf pans (which I prefer over metal) so I use a glass baking dish and cook it longer until almost done. I pull it out of the oven and let it finish cooking/cooling off on the stove. With this method I wait until the bread is completely cooled before slicing and serving.