Prep 30 mins
Cook 1 hr
I had pumpkins left over from Halloween that didn't get carved, and feeling advantageous, I sifted through my moms endless selection of cookbooks for some kind of recipe that I could use that much pumpkin in besides pies. I found one and then had to figure out how to get the pumpkin out of the skin...Thank goodness for MOM! (she does alot of canning...I don't!)
- 3 1⁄2 cups all-purpose flour
- 3 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups pumpkin (or 16 ounces)
- 4 eggs
- 1 cup oil
- 2⁄3 cup water
- 1 cup nuts (optional)
- 1 teaspoon vanilla (imitation is o.k., but pure is always better)
- When using fresh pumpkin, cut it into 2-3 inch pieces. (easier to hold in your hand).
- You need to make sure the seeds and 'guts' have been scraped out.
- Place the pieces into a large pot of water and boil until meat is soft.
- It is ready when the skin peels off easy.
- Place the skinless pumpkin into a bowl, mash and measure.
- **Prep time does not include cooking the fresh pumpkin**.
- Preheat oven to 350 degrees F.
- Mix dry ingredients in a large bowl, make a "well" in these ingredients then add the moist ingredients.
- Mix them all together until smooth then add the vanilla.
- Mix well, then pour into loaf pans and bake for 1 hour or until the tester comes out clean.
- Cool completely on racks before storing.
This was delicious. My picky 2 yr old and 1 yr old ate it so fast I had to make more. Thanks for the recipe.
This pumpkin bread is the best! I had to make it twice over Thanksgiving because it just kept disappearing. It is a very easy and delicious recipe that everyone will love.