Pumpkin Bread


  • 3 1/3 cups flour
  • 2 tsp. soda
  • 1 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • Ad
  • 2/3 cup water
  • 2 cups canned pumpkin or 1 (16 oz.) can


Sift flour with soda, salt, cinnamon, nutmeg and sugar into a large mixing bowl. Make a well in the center of the dry ingredients and add remaining ingredients, mixing well throughout. Blend until smooth. Pour batter into 3 greased and floured loaf pans. Bake at 350 degrees F for 1 hour. Cool slightly in pans. Remove from pans and cool thoroughly on rack. Wrap in foil or plastic; refrigerate. Bread should be made at least 1 day before serving.

By Robin from Washington, IA


Pumpkin Bread

This is the same recipe I use, except I made a few changes. I put one tsp of baking soda and one of baking powder. I leave out the raisins because I am allergic to them, and I use walnuts. King Arthur All-Purpose flour is the best to use with this, along with Libby canned pumpkin. The oil I use is canola, and when I make it, it only makes two loaves not three; you might get three if you use small pans. (09/27/2007)


By Pam


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