Up until I found this recipe, there was nothing easy about pumpkin bread to me. Year after year I’d try recipe after recipe, hoping to recreate my Nana’s perfect pumpkin bread I adored in my youth. But, I never had any luck. I ended up with sloppy, soppy, mushy pumpkin messes that wouldn’t hold together or I’d produce dry pumpkin bread with no taste. Then, I got this recipe. Not only is it the easiest recipe for pumpkin bread you’ll find, but it’s also the best-tasting pumpkin bread you’ll ever eat.
I’d love to give proper credit to the person who developed this recipe. However, I got it from my friend Shoe, who got it from our friend Brenda, and she’s not sure who gave it to her way back when. All we know is that it’s dang good. Grab a copy and get to baking!
This recipe says it makes two loaves but, for me, it made three. Shoe likes to use a 9 x 13 cake pan and cut the bread into squares for snacks (this leaves her with batter left over which she bakes in a loaf pan).
Mix these dry ingredients in a large bowl:
3 ½ cups flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
Mix these wet ingredients into the dry ingredients in the large bowl:
2/3 cups water
1 cup oil
2 cups pumpkin (1 can)
1 teaspoon vanilla
And, the pièce de résistance:
Add 1 cup of love and blow two kisses.
Bake for one hour at 350, checking at 45 minutes (because your oven may run a little hotter than mine). Make sure a knife comes out clean.
Warning: your home will smell AMAZING. Also, beware of children lurking to nab a bite of pumpkin bread (while brandishing the sword from their Ninja Turtle Halloween costume).
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