Emily’s Family Pumpkin Bread
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!
Course
Breakfast
Cuisine
American
Servings
Prep Time
2
loafs
10
minutes
Cook Time
55
minutes
Servings
Prep Time
2
loafs
10
minutes
Cook Time
55
minutes
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
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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