Pumpkin Bread

Tayder's momma's Note:

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!)

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 3 loaves

DRY INGREDIENTS

• 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

MOIST INGREDIENTS

• 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)

Directions:

1. When using fresh pumpkin, cut it into 2-3 inch pieces. (easier to hold in your hand).
2. You need to make sure the seeds and 'guts' have been scraped out.
3. Place the pieces into a large pot of water and boil until meat is soft.
4. It is ready when the skin peels off easy.
5. Place the skinless pumpkin into a bowl, mash and measure.
6. **Prep time does not include cooking the fresh pumpkin**.
7. Preheat oven to 350 degrees F.
8. Mix dry ingredients in a large bowl, make a "well" in these ingredients then add the moist ingredients.
9. Mix them all together until smooth then add the vanilla.
10. Mix well, then pour into loaf pans and bake for 1 hour or until the tester comes out clean.
11. Cool completely on racks before storing.

Reviews

[eroy]

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.

[The Bakery Mouse]

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.