Pumpkin Bread

P3306509 by ted_major
P3306509, a photo by ted_major on Flickr.

This is Christopher’s favorite snack, which we make from a recipe in a copy of The Kid’s Cookbook – Yum! I Eat It. given to Claire by her Aunt Brenda & Uncle Charlie when she was a girl. (I usually make it with whole wheat flour & reduced sugar, but Claire told me to blog it “the right way”). Makes 2 loaves or 36 mini-muffins and one loaf; half recipe to make one loaf:

  • 2 cups pumpkin (1 can pumpkin, NOT“Pumpkin Pie Filling”)
  • 1 cup Canola oil
  • 4 eggs
  • 2/3 cup water
  • 3 cups sugar
  • 3 1/2 cups sifted flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 tsp nutmeg
  • 3 tsp cinnamon
  • Preheat oven to 350F (depending on your oven, you may need to reduce the temp to 325F to prevent burning before the loaf cooks all the way).
    In a big bowl, mix pumpkin, oil, eggs, water & sugar. Combine dry ingredients and gradually add to wet ingredients. Pour into greased loaf pan, and bake for 1 hour or until it passes the toothpick test.

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