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    You are in: Home / Baking / Pumpkin Bread from Mom Recipe
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    Pumpkin Bread from Mom

    Pumpkin Bread from Mom. Photo by Lalaloula

    1/7 Photos of Pumpkin Bread from Mom

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    5 mins

    1 hr 45 mins

    Sydney Mike's Note:

    My mom was using this recipe over 55 years ago, & the only thing I've changed from her original set of ingredients is the addition of dried cranberries! I've eaten a lot of loaves of this bread, both with & without the crans!

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    Serves: 30



    Units: US | Metric


    1. 1
      Preheat the oven to 325 degrees F.
    2. 2
      Stir together the sugar, cinnamon, cloves, nutmeg, salt, baking powder, baking soda, eggs, oil, water & pumpkin, mixing well.
    3. 3
      Add the flour, two cups at a time, mixing well.
    4. 4
      If using cranberries, add them, & mix well.
    5. 5
      Pour the batter into two 9" loaf pans, dividing evenly.
    6. 6
      Put in the oven, & bake for 1 hour & 45 minutes, or until a toothpick in the center tests clean.
    7. 7
      Cool on a wire rack 10 minutes before removing loaves from the pans.
    8. 8
      Cool completely before storing in an airtight container.

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    Ratings & Reviews:

    • on August 09, 2009


      This recipe makes a SUPER TASTY pumpkin bread! It has a great pumpkin and spice flavour, which reminded me of winter holidays. The texture is soft inside with a crunchy top. Mmmm, absolutely yummy! I made only half the recipe and used muffin tins as I was a little short on time and that way the baking time was only 20 minutes. Also I left out the cranberries (Ill add them in next time, though as Im sure theyll add a nice flavour) and reduced the sugar by half, which was still plenty for me. THANKS SO MUCH for sharing another wonderful recipe with us, Syd! It will surely be made again not only during holiday season. Made and reviewed for Edn#8: Make My Recipe Tag Game August 09.

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    • on January 10, 2009


      Mom knew her bread. It is very sweet, but with the addition of the cranberries, there was a great sweet and tart balance. I did add a little more cinnamon and nutmeg. I will make again, but likely use less sugar. Made and Reviewed for Zaar Stars tag - Thanks! :)

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    • on March 03, 2008


      Really good pumpkin bread. I only baked for about 1 hour and 30 minutes, and I could have taken it out even earlier. I didn't add the dried cranberries, but think they would be a good addition (or maybe chocolate chips). I didn't find this overly sweet as other reviewers.

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    Read All Reviews (7)


    Nutritional Facts for Pumpkin Bread from Mom

    Serving Size: 1 (69 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 214.0
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 1.2 g
    Cholesterol 28.2 mg
    Sodium 141.6 mg
    Total Carbohydrate 33.2 g
    Dietary Fiber 0.5 g
    Sugars 20.1 g
    Protein 2.6 g

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