My Mom’s Pumpkin Bread
Every year, between Thanksgiving and Christmas, my mom made the absolute BEST pumpkin bread ever! It’s so moist, with extreme flavor – always appreciated by everyone on the receiving end of one of these wonderful quick breads. My mom made this bread every year since the 60’s; she got the recipe from Mary Smith, a dear neighbor across the street. I have kept my mom’s tradition going strong over the years, and I hope you will try this recipe and maybe start a new tradition of your own!
MOM’S PUMPKIN BREAD
4-½ cups sugar
1½ cups oil
6 eggs, beaten
5 ¼ cups flour
2-¼ teaspoons salt
3 teaspoons baking soda
2 ½ teaspoons cinnamon
2 ½ teaspoons nutmeg
1 cup chopped nuts
1 large can pumpkin
Put first four ingredients in a large bowl and mix well. Add pumpkin and nuts; mix until well blended. Sift flour with dry ingredients and mix well. Add dry ingredients to pumpkin mixture and mix until well blended.
Fill 5 to 6 greased loaf pans half full. Bake at 350 degrees for 1 hour.
Cook’s Note: Breads freeze well. Bake as usual, cool completely and wrap for freezer. Breads will keep up to 12 months.
To serve frozen breads: Unwrap slightly and thaw at room temperature for 2 to 3 hours.
To serve warm: Wrap in foil and reheat at 350 degrees for 15 to 20 minutes.