I love to make pumpkin bread in the months of October, November, and December. It is delicious anytime of the year, but it seems like the right thing to make as the weather cools. It is moist and delicious whether served hot or cold. I like it best with butter or cream cheese but it is moist enough that you can eat it plain. I got this particular recipe from a dear older lady who we used to go to church with many years ago. I still have her original handwritten recipe card.
This recipe makes two large loaves of pumpkin bread for you to enjoy.
You will need:
Two 9" x 5" loaf pans
Nonstick cooking spray
2 sticks butter
3 cups granulated sugar
2 teaspoons vanilla extract
2 cups pumpkin
2/3 cup water
3 and 1/3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
1 and 1/2 teaspoons salt
In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another large bowl, cream together the butter, sugar, and vanilla. You can stir by hand, but I prefer to use an electric mixer. Add eggs, one at a time, mixing well after each addition.
Next add the pumpkin and water. Mix well. Now add the dry ingredients to the pumpkin mixture and mix well.
Pour into the two loaf pans. Bake at 350 degrees Fahrenheit for 60 to 75 minutes, or until a toothpick stuck in the center of the loaf comes out clean. Allow the loaves to cool for at least 10 minutes before removing from the pans.
Serve with butter, cream cheese, flavored cream cheese, or Cool Whip. Pumpkin bread is great for breakfast when serve with hot coffee and cream.
This bread tastes delicious plain but feel free to add a little something to the batter. Some suggestions are below:
Get creative and add one or more of the following to the batter just before pouring the batter into the pans and stir well:
1 cup raisins
1 cup pecan pieces
1 cup walnut pieces
1 cup dried cranberries
1 cup chocolate chips
1 cup white chocolate chips
1 cup chopped pistachio nuts
1 cup slivered almonds
1 cup sunflower seeds
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