It’s the middle of summer, and I’m in the mood to make some pumpkin bread. Crazy, I know, but I my family welcomes this yummy bread any day. It’s one of our favorites, and a favorite of my church family and friends. I have already posted a pumpkin bread recipe here which has cranberries and a cream cheese/marshmallow creme frosting which I save for Fall and Christmas when cranberries are in season. It’s nice to have two versions, because with this one I can make any time of year. It’s so moist and full of spices like cinnamon, cloves and nutmeg.
This recipe is made in 2 bowls, one for the wet ingredients and one for the dry. First, combine the sugar, oil and eggs. Then add the pumpkin, like so:
In a separate bowl, combine all the dry ingredients and the spices. Just pile them on and stir.
At this point, you have 2 bowls, the wet and the dry. Now you want to add the dry to the wet alternately with the 1/2 cup water. You end up with a big bowl of pumpin mixture.
When it’s all mixed, pour into your greased pans. I divided mine into 3 pans (2 smaller and 1 larger because that’s what I have on hand, and I can easily share a loaf. The recipe below is the original recipe. I’ve made no changes. Having 3 loaves just works for me.
The house smells incredible now with all those spices!
Pumpkin bread, any time of the year…no waiting until the Fall Season!
Pumpkin Spice Bread
Source: Taste of Home Holiday Recipe Card Collection 1998, submitted byDelora Lucas, West Virginia
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
1 can (16 oz) solid-pack pumpkin
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 cup water
DIRECTIONS: In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternatively with water. Pour into 2 greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves.