Originally posted October 15, 2011
You knew, of course, that this month wasn’t going to go by without a recipe for pumpkin bread, didn’t you? This particular pumpkin bread recipe, or a version close to it, can be found all over the web. Years ago, pre-internet, we swapped recipes with family and friends which is how I got this recipe. I met my good friend, Pat, over 25 years ago at work. Like me, Pat is a prolific baker; and we have exchanged many recipes through the years including the one for this wonderful pumpkin bread which she gave me way back when. (I recently posted her spicy molasses crisps. It’s wonderful to have a roll of that cookie dough handy in your freezer!)
This dessert is like having pumpkin pie in a cake-like form. It is wonderfully moist and deliciously spicy. You’ll get two 9×5 loaves out of it, so you can eat one and freeze one for later.
It wouldn’t officially be fall without a loaf of this delicious bread to enjoy with a cup of tea or coffee.
Pumpkin Bread
Ingredients
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. salt
- 1/2 tsp. cinnamon
- 1 tsp. allspice
- 1/2 tsp. cloves
- 1 tsp. nutmeg
- 4 eggs
- 3 cups sugar
- 1 cup oil
- 1 15- or 16-oz. can pumpkin (plain—not pumpkin pie mix)
- 2/3 cup water
Directions
Grease and flour or use a baking spray to coat two 9 x 5 loaf pans. Set aside.
Whisk flour, baking soda, baking powder, salt, cinnamon, cloves, allspice, and nutmeg in a bowl. Set aside.
Beat eggs in large mixing bowl until frothy. Add sugar; beat until fluffy. Mix in oil. Add pumpkin; mix well. Add water and mix well.
Add dry ingredients and mix well. Batter will be thick.
Spread batter in prepared pans.
Bake at 350o F for approx. 55 to 60 mins. Pumpkin bread is done when a toothpick test shows a few tender crumbs (not gooey) clinging.
