Pumpkin Bread

This time of year I can’t get enough pumpkin.  And this pumpkin bread is something I crave all fall.

pumpkin breadThis recipe was created by my great grandmother on my father’s side who was an extremely talented baker.  It was passed down to my grandmother and then on to my mom, who made it a little healthier (but no less delicious), by cutting down the amount of sugar and whole eggs.  I’ve been enjoying this newer version since I was young and have started making it on my own.

This pumpkin bread makes a great breakfast, snack or dessert — try it and you’ll want it for every meal!

Here’s what you’ll need:

3 1/3 cups flour
1 tsp salt
½ tsp baking powder
2 tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
just under ½ cup canola oil
2 cups sugar
3 whole eggs + 2 egg whites
2 cups canned pumpkin
2/3 cup water
1 cup chopped walnuts

Sift flour, salt, baking powder, baking soda, and spices.

Using an electric mixer, cream oil and sugar.  Add eggs and mix well.  Add pumpkin and water and briefly blend to incorporate.  Gradually add dry ingredients to mixture.  Fold in nuts.

Bake in greased and floured loaf pans at 350 degrees for 70 minutes.  Test with a toothpick or cake tester to determine doneness.

This recipe makes two loaves.

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