Aunt Joan’s Pumpkin Bread, 2 loaves

(from Bethany’s recipe box)

Makes two 9″ × 5″ × 3″ loaves.

Best the next day.

Source: Aunt Joan

Ingredients

  • 1 (15‑ounce) can unsweetened pumpkin puree
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 2/3 cup water

Directions

  1. Preheat oven to 350°F.

  2. Grease and flour two 9″ × 5″ × 3″ loaf pans.

  3. Combine sugar, oil, eggs, and pumpkin; beat until light and fluffy.

  4. Sift dry ingredients together.

  5. Alternate mixing dry ingredients and water to pumpkin mix; mix until well blended.

  6. Bake until toothpick inserted in center of loaves comes out clean, 1 hour.

  7. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

  8. Best the next day.

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