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A loaf of pumpkin bread cut in half with four slices stacked on a blue plate
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Pumpkin Bread

Author Carol McGarvey

Ingredients

  • 3⅓ cups flour
  • 3 cups sugar
  • 4 eggs
  • 1 cup oil
  • ⅔ cup water
  • 1½ teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups (1 15-ounce can) pureed pumpkin
  • ½ cup chopped nuts optional

Instructions

  • Preheat oven to 350°F. Mix all ingredients with a mixer. Pour into 3 greased 5-inch loaf pans for large loaves, 6 small 5×3-inch loaf pans for small loaves, or 1 large and 4 small loaf pans. Bake 55 minutes. Cool in pans. Turn out and wrap in aluminum foil. Freezes well.