Recipe for Pumpkin Bread

I made my first batch of pumpkin bread of the season yesterday.  To me, there’s nothing better than pumpkin bread and a nice cup of hot coffee on a cold fall morning.  Almost didn’t get a picture of this loaf to post as it goes very fast once it is out of the oven!  Hope you enjoy!

Pumpkin Bread

3 1/2 cups flour

3 cups sugar

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

2 cups pumpkin (15 oz. can)

4 eggs

1 cup Crisco oil

2/3 cup water

1 cup chopped nuts (I prefer pecans but walnuts are good also)

1 teaspoon vanilla

Mix first six ingredients together.  Make a well in flour mixture and add pumpkin, eggs, water and oil.  Mix until smooth.  Pour into greased loaf pans.  Makes 3-4 small loaves or one big loaf.  Bake at 350° for 45 minutes to an hour (depends on size of loaf pans).  Done when toothpick inserted in center comes out clean. 

*For muffins, grease muffin tins.  Fill 3/4 full and bake at 350° for 20 minutes.  Makes 24 muffins. 

 

 

Gail ♥