Welcome to Daisy Farm Kitchen! I haven’t made pumpkin bread in over 2 years, so I thought why not give it a try? This is another one of my Grandma Anna Vee’s easy recipes!
I did use a 10×5 inch pan, which made 2 loafs, but I recommend using three 8×4 inch pans instead. 10 inch pans are used more for sourdough bread. I just ordered a 8×4 so I will have to make the pumpkin bread again and see how it turns out.
To ensure the bread doesn’t stick, I used cooking spray and placed down parchment paper, then sprayed again.
This bread tasted very moist which I loved. I did notice my grandma used vegetable oil instead of butter. Not sure if it makes a huge difference. I will have to experiment using butter next time.
Head over to instagram to see a video of this recipe!
Pumpkin Bread
Ingredients
- 3 cups granulated sugar
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 cups pumpkin (1 can)
- 3 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
Instructions
Mix oil, eggs, water, and pumpkin together until smooth. Add sugar, mix. Sift together flour, salt, baking soda, cinnamon, nutmeg and add to mixture. Beat until smooth. Bake in 3 large or 4 small loaf pans at 375°F for 45min-1 hour. Let it cool for 10 minutes in the pan and then place it on a cooling rack.
Ingredients
3 cups granulated sugar
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups pumpkin (1 can)
3 1/2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
Directions
Mix oil, eggs, water, and pumpkin together until smooth. Add sugar, mix. Sift together flour, salt, baking soda, cinnamon, nutmeg and add to mixture. Beat until smooth. Bake in 3 large or 4 small loaf pans at 375°F for 45min-1 hour. Let it cool for 10 minutes in the pan and then place it on a cooling rack.
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