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Pumpkin Bread Recipe

1 year ago

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 pumpkin bread
Pat McCormack makes this pumpkin bread every Christmas. That’s how I got my first taste of this awesome treat. She makes mini loaves in cute porcelain pans, wraps them in red and green cellophane, and gives them as gifts. The only problem is that she lives in California. Her daughter, Mandy, a good friend of mine, decided that we shouldn’t wait to get these in the mail from her mom, so she made a batch this past Halloween for us to enjoy. By the way, Miss Pat, this doesn’t get you out of making me some for Christmas.
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Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
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Rating: 0
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Instructions
  1. Preheat the oven to 350°F. Spray three 9 × 5-inch loaf pans with cooking spray.
  2. In an electric mixer, beat the oil, sugar, eggs, and pumpkin until smooth. Sift together the flour, baking powder, baking soda, cinnamon, allspice, salt, and cloves. Add the flour mixture and the water to the egg mixture, alternating flour and water and beginning and ending with the flour mixture. Fold in the walnuts. Pour into the loaf pans and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

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