Hands down this is my favorite recipe for Pumpkin Bread. A dear family friend shared it with us when I was a little girl growing up in Kenosha, Wisconsin. I’ve been making it ever since. As soon as the calendar flips to October, this bread is on constant replay in my house. It’s simple, delicious, and addictive. Last night, my husband grabbed a slice and said, “This bread is just ridiculous.” That’s pretty much the highest baking compliment in the world from him!
This is the kind of bread that will become a seasonal staple in your baking arsenal. I send this out as a thank you, as gifts over Thanksgiving, and of course, you know I love a clever hostess gift. If you are over the idea of gifting the dinner party hostess with a candle, this pumpkin bread is a beautiful gift. I wrap a loaf of pumpkin bread with a nice jar of pumpkin butter or orange marmalade. It makes the perfect breakfast for a busy hostess after a big night of entertaining.
Enjoy this taste of my childhood.
xo
- 3 eggs
- 1 can (15 oz) solid pumpkin pack
- ½ c water
- ¾ c oil
- 2¼ c sugar
- 2½ c flour
- 1½ teaspoon baking soda
- 1¼ teaspoon salt
- ¾ teaspoon nutmeg
- ¾ teaspoon cinnamon
- Preheat oven to 350.
- Grease bread pan. Set aside.
- Sift flour, baking soda, salt, nutmeg, and cinnamon and set aside.
- In a large bowl, combine eggs and pumpkin.
- Mix in oil and water.
- Add sugar and combine.
- Fold in four mixture until just combined.
- Pour into prepared pan about ⅔ up the pan.
- Bake about 1 hour or until toothpick comes out clean.