3 1/2 cups flour
3 cups sugar
2 tbsp. baking soda
2/3 cup water
1 cup oil
1 15 oz. can pumpkin (or two cups)
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
Yields 2 loafs or 1 Bundt
Before beginning, preheat the oven to 350 degrees.
Next, combine all of the ingredients in a large mixing bowl. Using an electric or hand mixer, beat on medium speed until the batter is smooth; do not overbeat.
Then, locate your chosen pans; I typically use two average-sized loaf pans—glass pans work best for a more evenly baked loaf. Spray the bottom and sides of the pans with nonstick spray, then you will also flour the pans. To flour the pans, take a small amount of flour in your fingers and sprinkle it on the pan’s bottom and sides; the flour will ensure that the loaf will come out of the pan easily after baking. Once you are done sprinkling the flour, pick up the pan and lightly tap it a couple times on countertop to remove excess flour; pour the excess flour in the sink or trash. Once this has been done in both pans, they are ready for the batter.
Next, fill the pans with the pumpkin bread batter. Try to split the batter evenly between the two pans, filling the pans about two-thirds of the way full. Once they are full, take one pan at a time and gently tap it on the counter top and lightly move the pan side to side in order to evenly distribute it inside the pan. Now the pans are ready for baking.
Insert the two pumpkin bread batter-filled pans on a rack in the middle of the oven. Bake for 60 minutes. Once 60 minutes is up, insert a toothpick or butter knife in the center of each loaf to test for doneness. If the toothpick or knife comes out with batter on it, the loaf needs to bake longer, otherwise it is done and ready to be taken out. If the loaf needs to bake longer, bake for another 7 to 10 minutes at a time, checking for doneness at the end of each time.
Once the loaves are fully baked, set them to cool on a cooling rack for 10 minutes. After 10 minutes is up, using a butter knife, trace the perimeter of the loaf in the pans (without cutting into the loaf itself) in order to loosen it. After this, pick the pans up one at a time; turn it over and lightly tap the pan’s bottom with one hand while the other supports the loaf as it slides out of the pan. Repeat with the other loaf and set them both to cool on the cooling rack again.
After the loaves have cooled, they are done and ready to be eaten! Enjoy!
This pumpkin bread recipe was passed down to me from my aunt a few years back. My aunt used to bake this pumpkin bread every Thanksgiving, though after I got old enough she asked if I would like to bake it for her instead, to which I said yes, of course! Ever since, I have baked this pumpkin bread every year and I have been so thankful she passed the recipe on to me.
Since Thanksgiving has passed, this pumpkin bread recipe is great for more than just Thanksgiving or other holidays, it’s also great for an average night or day any time of the year—especially for those pumpkin lovers who want to enjoy the pumpkin flavor during more than just fall. I enjoy making this bread because it not only reminds me of my aunt but also it’s extremely easy and cheap—and not to mention delicious once done!
I hope you can enjoy this bread for more than just Thanksgiving, just as I do. Though I will warn you, this bread is quite tastefully addictive!