Mom's Best Pumpkin Bread
Mary Ann Grant
My mom has a cookbook that my aunt bought her from a church social back in the the '70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made through the years. A very easy to make and moist wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. I like this particular pumpkin bread recipe best because it has a higher pumpkin/oil ratio and it has more pumpkin than other recipes so it's very moist. I hope you enjoy it as much as we do.
3 cups sugar
4 eggs
1 cup oil
1 1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2/3 cup water
1 (29 oz.) can pumpkin
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
2 cups semi-sweet chocolate chips
My mom has a cookbook that my aunt bought her from a church social back in the the '70's. This pumpkin bread recipe is from that cookbook with some changes my mom has made through the years. A very easy to make and moist wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. I like this particular pumpkin bread recipe best because it has a higher pumpkin/oil ratio and it has more pumpkin than other recipes so it's very moist. I hope you enjoy it as much as we do.
3 cups sugar
4 eggs
1 cup oil
1 1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2/3 cup water
1 (29 oz.) can pumpkin
3 1/2 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
2 cups semi-sweet chocolate chips
- In a large bowl, mix together ingredients in order given.
- Divide mixture into 3 greased loaf pans, or 4 disposable loaf pans
- Bake at 350 degrees for approximately 45-50 minutes for 4 loaves or until toothpick inserted in middle comes out clean. Serves 24.
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