This is my mother's pumpkin bread recipe. For as long as I can remember, this bread has been a part of our Thanksgiving meal.
Ingredients:
1 cup cooking oil
3 cups sugar
3/4 cups water
1 15 ounce can (1 2/3 cups) pumpkin
4 eggs
3 1/3 cups flour
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon each cinnamon, nutmeg & ginger
1/2 teaspoon salt (optional)
Method:
Mix oil, sugar, water and pumpkin. Add eggs. Mix thoroughly. Sift flour, baking powder, soda and spices. Add 1/3 of the flour & spices to pumpkin mixture and blend well BY HAND with a whisk or wooden spoon. Repeat with remaining flour 1/3 at a time. Pour into 3 greased 9x5 loaf pans. Bake at 350* for 50 - 60 minutes. Lightly cover with foil half way through baking to keep the tops from becoming too dark. (Test with a toothpick near center. If done, the toothpick comes out clean.) Makes 3 loaves.
For mini 6 inch loaves, bake at 350* for about 45 minutes. Makes 7 - 8 loaves
For muffins, bake at 400* for about 20 -25 minutes. Makes 2 dozen
Note: If you wish to double this recipe, use 7 cups of flour. (Full size and mini loaves make wonderful gifts.)
Notes:
My youngest son likes this bread so much, that every year, he chose it for his birthday cake. (I just topped the muffins with a cream cheese frosting to trans form them into "cupcakes.")
I also use this bread recipe to make croutons. Please see my recipe for "Savory Pumpkin Bread Croutons."
https://carriekitchencreations.blogspot.com/2015/11/homemade-savory-pumpkin-croutons.html
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