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Pumpkin Bread

Preserved from 75 Years of Caring and Sharing, printed page 156.
Course: Bread
Cuisine: American
Keyword: community cookbook recipe, pumpkin bread, vintage bread

Ingredients

  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • 3 c. sugar
  • 1 c. canola oil
  • 4 eggs
  • ½ tsp. salt
  • 1 c. pumpkin
  • ⅔ c. water
  • 2 tsp. baking soda
  • 3 c. flour
  • 1 c. nuts chopped

Instructions

  • Beat first six ingredients together, then blend in remaining ingredients in order listed. Grease well 3 one-pound coffee cans. Fill each only ½ full. Bake at 350° for 1 hour to 1 hour 15 minutes. Test with toothpick. Let cool 10 minutes before removing from pans. Freeze remaining loaves or keep in refrigerator several weeks if well wrapped.

Notes

Source note: These small loaves are handy for one or two.