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Pumpkin Bread Recipe

100% would make again

Every autumn, our farm becomes a large-scale operation when we harvest our pumpkins. Then we reap our rewards in recipes like this.—Dorothy and Martin Schumacher, Barnesville, Ohio

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32 Servings
Prep: 10 min. Bake: 1-1/4 hours + cooling

Ingredients

3 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs
2/3 cup cold water
3-1/2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions

In a bowl, beat the sugar, pumpkin, oil, eggs and water until well mixed. Combine remaining ingredients; gradually add to pumpkin mixture and mix well. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 325° for 75-80 minutes or until bread tests done. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves.

Nutrition Facts: 1 serving (1 slice) equals 197 calories, 8 g fat (1 g saturated fat), 27 mg cholesterol, 198 mg sodium, 30 g carbohydrate, 1 g fiber, 2 g protein.

Pumpkin Bread published in Country Woman September/October 1996, p47