Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
| Servings | Prep Time |
| 2 loafs | 10 minutes |
| Cook Time |
| 55 minutes |
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Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
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Ingredients
- 3 1/2 cups sifted flour
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 3 cups sugar
- 4 eggs
- 2/3 cup water
- 2 cups canned pumpkin
- 1 cup vegetable oil
Servings: loafs
Units:
Instructions
- Preheat oven to 350 degrees.
- Sift all dry ingredients together in large mixing bowl.
- Make a well in the center of the dry ingredients then add all wet ingredients.
- Mix together until smooth.
- Grease and flour loaf pans then fill pans 3/4 full with batter. This batter is enough for 2 large loaf pans or 3 median loaf pans or 5 mini loaf pans.
- Bake at 350 degrees for 50-55 minutes for large pans or 40-45 minutes for small pans.
- Allow pumpkin bread to cool, then turn out onto racks.
Recipe Notes
The pumpkin bread is very moist and keeps for several days stored in plastic bags!
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