For most people, pumpkin-flavored ends with Thanksgiving. However in our family, we always know to expect a few loaves of Grandma Barbie’s famous pumpkin bread at Christmas. Normally, it travels all the way from Texas in a 60 lb. suitcase! That’s how you know it’s the good stuff.
This is my go-to recipe for pumpkin bread. Easy, foolproof, and oh so good. Your loaves will come out sweet and light, perfect to serve in the morning with coffee.
Ingredients
15 Ounces Pumpkin Puree
2 Eggs
2 c. Sugar
1/2 c. Oil
2 1/2 c. Flour
1 1/2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Salt
Recipe
In a mixer, combine pumpkin, eggs, and sugar thoroughly. Slowly add the oil until well incorporated. Blend in flour, baking soda, cinnamon, cloves, and salt. Fill two pre-greased loaf pans and bake at 350 degrees for one hour or until a tooth pick inserted into the loaf comes out clean.
That’s it. Simple as can be. I’ve made loaves and frozen them for days or weeks, defrosting when I need them. Unfortunately (but really- fortunately!) I’ve never seen them last long enough fresh to get a good estimate of self-life.
Sweetie, not sure if you know your Aunt Bunny-FACS teacher excelante- made over 150 loaves with my students using this same recipe. We used a smaller loaf pan( 3 for 1 batch) and donated them to our community Thanksgiving dinner. They were the hit of the dinner every year. The kids also donated ingredients to make over 100 doz Christmas cookies for our food pantry🎄