Pumpkin Bread II

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Servings: 32 servings


  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon ground
  • 1 teaspoon ground nutmeg
  • 2/3 cup water
  • 15 ounce pumpkin
  • 4 count eggs
  • 2 teaspoon baking soda
  • 3 1/2 cup flour
  • 1 cup oil
  • 3 cup sugar


    1. Grease the bottom and sides of two 9x5x3 inch loaf pans or three 8x4x2 loaf pans or four 7 1/2x3 1/2 x2 inch loaf pans; set aside.
    2. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
    3. In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
    4. Bake in a 350 degree oven for 55 to 65 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.


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