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Prep Time: 0 Minutes Cook Time: 65 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I got this recipe out of the food section of a 1974 edition of the Chicago Tribune newspaper. It is our favorite pumpkin bread and I have made it for family and friends many times over the years! Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
3/4 teaspoon each: ground cinnamon, ground ginger, and ground nutmeg |
1/2 teaspoon salt |
1 cup granulated sugar |
1/2 cup brown sugar |
1 cup canned pumpkin (i like libby's brand best) |
1/2 cup oil |
2 large eggs |
1/4 cup water |
Directions:
1. Heat oven to 350 degrees. Grease one 9X5 OR two 7X3 loaf pans. Line bottom(s) with parchment paper and grease paper; set aside.
2. In a medium bowl, sift together flour, baking soda, cinnamon, ginger, nutmeg, and salt; set aside. In a large mixing bowl, beat together granulated sugar, brown sugar, pumpkin, oil, and eggs. Slowly add flour mixture and blend well, but do not overmix. Add water and blend well. Pour into pan(s) and bake 65-75 minutes (less for smaller loaves) or until toothpick inserted in center(s) comes out clean. Remove from pans and cool completely on wire rack.
3. Note: Recipe is easily doubled using a 15 ounce can of pumpkin. Bread freezes well. Topping slices with whipped cream makes them taste like pumpkin pie!
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