Every year, when Fall is in the air, I make my first of many batches of pumpkin bread. I adore the smell of all the different spices baking in the oven. I truly don't think there is anything more enticing than smelling pumpkin bread baking.
Sometimes my husband and I are cruel and we will send text pictures to our kids of the pumpkin bread after it has been pulled out of the oven or when we have a slice in our hand getting ready to take a bite. We know we will get an immediate reaction from them and we also know each one of them will be at our doorsteps within 24 hours to pick up their loaf. That is right, even though they are grown I still baby them. I make one big loaf for us and four or five small loaves for them to pick up and take home. I guess it is a family tradition or maybe just an expectation . Some day they will reflect back on it as being a family tradition.
This is a family recipe. In my opinion, there is no other recipe that compares. It is always spot on every time you make it and full of spices and moisture. During the early years I experimented with other recipes but nothing rivaled this one. After awhile I decided not to waste my time that I do, in fact, have the very best pumpkin bread recipe.
3 1/2 cups flour
2 teaspoons baking soda
2 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmet
1 teaspoon ginger
3 cups sugar
1 cup oil
2/3 cup water
2 cups pumpkin
Preheat oven to 350 degrees F.
Grease baking pans.
In a large mixing bowl combine dry ingredients and stir together.
Add sugar, oil, eggs, water and pumpkin.
Mix until smooth.
*This makes 3-1lb. loaves.
Bake at 350 degrees F. for 1 hour. Test doneness by poking the center of the bread with a toothpick. If the toothpick comes out clean it can be removed from the oven.
Set loaves on a wire rack and let cool for 10-15 minutes.
Run a knife around the pan sides to loosen the loaf.
Invert the pan to remove the loaf.
Allow bread to cool before storing.
Thank you for visiting us! Hope you enjoyed.
Authored by +Terri Henkels
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