In Suzi's Words

A little bit of laughter, inspiration, & encouragement

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!

pumpkin-bread

MOM’S PUMPKIN BREAD

 4-½ cups sugar

1-cup water

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.

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3 thoughts on “My Mom’s Pumpkin Bread

  1. Pingback: Making Bread | IQ WOMAN

  2. Pingback: Fresh Apple Loaf | familyrecipebooks

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