Posted by Lori:
This recipe is my favorite pumpkin bread recipe. It's from a cookbook called "Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars". This recipe is from the label of the Del Monte pumpkin can. It says it's been on the can since 1969, so it's as old as I am!
Pumpkin bread is good any time of the year, but now that we're getting pumpkins out of our pumpkin patch, it really makes me want to make this bread!
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 16 oz. can pumpkin (the actual recipe says Del Monte, of course!)
3 1/2 cups sifted flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ground cloves (I don't use this.)
2/3 cup water
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, salt, baking powder, nutmeg, allspice, cinnamon and cloves. Add to pumpkin mixture alternately with water. Mix well after each addition. Pour into 2 well-greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 1/2 hours, until loaves test done. Let stand for 10 minutes. Remove from pans to cool. Makes 2 loaves.
I like to use this recipe and use mini loaf pans, too. I'm not sure how many mini loaves it makes (can't remember), but I'm thinking 6 or 8. The mini loaves make great gifts. Just wrap in plastic wrap or cellophane and tie with a pretty bow. Also, the Libby's brand pumpkin is a 15 ounce can, but it's usually what I use and it has always worked just fine. Pin It Now!