Pumpkin Bread from Mom Recipe #210476
My mom was using this recipe over 55 years ago, & the only thing I've changed from her original set of ingredients is the addition of dried cranberries! I've eaten a lot of loaves of this bread, both with & without the crans!
by Sydney Mike
2 hours | 5 min prep
SERVES 30 , 2 loaves
- 3 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 eggs
- 1 cup vegetable oil
- 1 cup water
- 1 cup pumpkin (NOT pie mix)
- 4 cups all-purpose flour
- 2 cups dried cranberries (optional)
- Preheat the oven to 325 degrees F.
- Stir together the sugar, cinnamon, cloves, nutmeg, salt, baking powder, baking soda, eggs, oil, water & pumpkin, mixing well.
- Add the flour, two cups at a time, mixing well.
- If using cranberries, add them, & mix well.
- Pour the batter into two 9" loaf pans, dividing evenly.
- Put in the oven, & bake for 1 hour & 45 minutes, or until a toothpick in the center tests clean.
- Cool on a wire rack 10 minutes before removing loaves from the pans.
- Cool completely before storing in an airtight container.
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5 stars