Pumpkin Bread III

50 Reviews

Prep: 15 min
Cook: 55 min
Ready In: 1 hr 10 min

“This recipe has been in my family for generations. It's incredibly delicious with a wonderful spice flavor. Try to use coffee cans to bake them in - makes all the difference in the world! A wonderful Christmas gift.” - by Leigh Paulin

Adjust Servings

Adjust

Metric US

Original recipe yields 3 loaves

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.
Sift together the dry ingredients .
Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended
Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

Nutrition

Amount Per Serving (36 total)

Calories
167 cal
8%

Fat
6.8 g
10%

Carbs
25.3 g
8%

Based on a 2,000 calorie diet

Share It

Reviews (50)

Rate This Recipe

_ZINNIA3

Sep. 30, 2003

"This recipe is a winner and so is Allrecipes.com. At 8pm the night before Thanksgiving, my mother asked me to bring pumpkin bread to dinner. I'm in the process of moving and my cookbooks are in stor..." See moreage. Mom, that perennial source of recipes, was busy making the rest of the meal. I logged on to Allrecipes.com and found this FABULOUS recipe. It was fast and easy to make, looks beautiful (sorry - no coffee cans, just traditional loaf tins) and tastes great! I had NO left-overs so have made this recipe again on Sunday. Thanks Leigh Paulin for sharing!"

TBRDBOY

Apr. 11, 2003

"This Pumpkin bread recipie is great! I used regular loaf pans and also added 1 tsp. of ground cloves. I only wish it would have called for chopped nuts...." See more"