I have been baking this Pumpkin Bread for Christmas time for over 20 years. I found this recipe in a book of Christmas treats and ideas that I have since lost but I remember the recipe. I make this with all the love I have for my family and friends. I hope you enjoy it.
| Prep Time | 20 Minutes |
| Cook Time | 1 Hour |
| Servings |
Loaves
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Ingredients
- 3.5 Cups All Purpose Flour
- 3 Cups Granulated Sugar
- 5 Eggs
- 1 Cup Vegetable Oil
- 16 Ounce Can of Pumpkin Puree
- 1 Cup Water
- 1/2 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Ground Nutmeg
- 1/5 Teaspoon Ground Ginger
- 1 Cup Pecans (Optional) Chopped
- 1/4 Cup Powdered Sugar dusting loaves
Ingredients
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Instructions
- Preheat oven to 350 F. Place rack in the middle for optimum heating. Prepare 3 aluminum loaf pans with light coating of baking spray, place pans on cookie sheet to stabilize weight of loaves. Set aside.
- Combine all dry ingredients, blending well to distribute spices and baking powder throughout. Create well in the middle of dry ingredients. Set aside.
- Whisk 5 eggs until well mixed. Add oil and water and blend well. Add liquid mixture to dry well area, stirring until well blended. Fold in pumpkin puree and continue blending.
- Pour batter into loaves 2/3 full, alternating between pans until equally distributed. OPTIONAL PECANS- if you are baking with pecans and want to make less than three loaves with nuts, reserve portion for loaves with pecans and fold the chopped pecans into the batter.
- Arrange loaf pans on cookie sheet. Place in oven to bake for 1 hour. Let cool and dust with powdered sugar.
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