This pumpkin bread recipe has been in our family for years and years now. Growing up, my mom would make it, and it was usually gone by the next day. For Thanksgiving and Christmas you can bet it will always be on the table. It makes a great snack, a great breakfast, a great side, a great dessert. I think you get my point!
PUMPKIN BREAD
- 4 eggs
- 2 cans pumpkin (16 oz.)
- 2/3 c. water
- 1 c. vegetable oil
- 1 tsp. vanilla
- 3 c. sugar
- 3 1/2 c. flour
- 2 tsp. baking soda
- 1 3/4 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. salt
Preheat oven to 350 degrees. Mix all liquid ingredients. Gradually add in dry ingredients. Separate into 2 greased large loaf pans. Bake 60-70 minutes.
I found these affordable loaf pans that I really like. They are non stick and are longer as opposed to wider.
This would make a great gift to a neighbor or friend. Who doesn’t love getting gifted food?!
I simply wrapped these in some parchment paper, tied it together with twine and added a little tag.
Bon appetit! Thanks for stopping by!
Kayla
