This pumpkin bread is a long-standing, always-requested family favorite, and a traditional must-have at holidays! Ever since I can remember, I have made this pumpkin bread at every major holiday. I hold this recipe to be so delicious that it competes with any popular chocolate, cream cheese, salted carmel, red velvet, etc., desserts I can think of. This recipe has been in my family for decades and was a popular favorite of my grandmother Blanche. There is a reason that this is the only pumpkin bread recipe featured in my family cookbook. After this recipe was made, we never had use for another. I HIGHLY recommend giving this recipe a chance before any other recipe you can find. I have never found a recipe better than this and I don’t know if I ever will. A winner for sure!
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This is a long-standing, always-requested family favorite, and a traditional must-have at holidays!
One may add 1 cup chopped nuts if desired.
Ingredients
- 4 eggs
- 2 cups pumpkin
- 3 cups white sugar
- 1 cup vegetable oil
- 2/3 cups water
- 3 1/2 cups flour
- 1 tbsp. baking soda
- 1 1/4 tsp. salt
- 1 tsp. cinnamon
Instructions
- Thoroughly beat eggs, pumpkin, sugar, vegetable oil and wter.
- Mix flour, baking soda, salt, and cinnamon in a separate bowl, sift into pumpkin mixture, and fold into mix.
- Pour into 2 greased and floured 8 1/2 X 4 1/2 inch loaf pans. Bake at 350 degrees for 60-70 minutes or until toothpick inserted into loaf comes out clean.
- Remove from oven and butter tops of loaves with margarine (not butter).
- Cool and remove from loaf pans (gently run a knife around the edges of the loaf pan and tip upside down with hand underneath).
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