Instructables

Nana's Easy Pumpkin Bread

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Picture of Nana's Easy Pumpkin Bread
This is a recipe from one of my grandmother's cook books. This is an extremely easy recipe and the bread is easy to store.

Makes 4 loaves.

When I was making these I was making a double batch so don't be confused when you see 8 tins in the oven instead of 4.

Please do not rate my recipes unless you have tried them.

 
 
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Step 1: Ingredients

Picture of Ingredients
3 c. flour
2 c. sugar
1 c. vegetable oil
2/3 c. water
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger (ground)
4 beaten eggs
16 oz. can Libby's Pumpkin (not pumpkin pie filling)
very small amount of crisco or butter and flour to grease pans with

Tin size: ~ 7in. x 4in. For any other size tin the temperature and baking time may need to be adjusted.

** You don't need a pumpkin for this recipe. I just liked how it looked in the photo **

Step 2: Grease and flour tins

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Preheat oven to 350 degrees.

Grease and flour the tins so that the loaves do not stick. This is a VERY important step to remember.

Step 3: Dry ingredients

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Mix all of the dry ingredients in a large mixing bowl.

This includes: flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger

Step 4: Wet Ingredients

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Add the rest of the ingredients (wet ingredients).

This includes: vegetable oil, water, eggs, and pumpkin.

Mix well.

Step 5: Pour batter into tins

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Evenly disperse the batter into your four tins.

Step 6: Stagger the tins in the oven

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Stagger the tins in the oven instead of lining them up in a row.

Bake 50 - 60 minutes.

Allow the bread to cool on a cooking rack before removing the bread from the tins.

If you want to store the bread for a long time you can wrap the fresh loaf in aluminum foil and freeze it. It takes a couple of hours to thaw when it's removed from the freezer. No one seems to notice any difference.

ENJOY!

Caulerpa (author) 10 months ago
Thank you for all your lovely comments. It means a lot to me that people can enjoy the recipes my grandmother used.
DSofia10231 year ago
I've used your recipe for the last 2 years and everyone loves it. i've done the loafs and also made them into muffins too. however i added chopped walnuts to the top for the added texture and it was a big hit :D
usluvn22 years ago
Oh how I love pumpkin bread and more if it's easy to make. I am going to make them in the very small loaf pans for sharing. A cream cheese icing goes well with this....I can hardly wait...YUM !
ShadowJesus4 years ago
Ah! I can't believe I took so long to find this:D
Amazing!
Caulerpa (author)  ShadowJesus4 years ago
Thank you :]
Ohhhhh MAN am I making this! What if this and banana bread had a child? I think I'll try that, too. Banana bread...(!)
Hey I was wondering if almond meal was added or substituted for the flour would it still be edible/stable enough to well... eat. Please reply if you have an answer
Caulerpa (author)  whoneedstoknow4 years ago
I'd never heard of almond meal so I looked it up. On this website, http://lowcarbdiets.about.com/od/products/p/almondmeal.htm, it said that you could use almond meal instead of flour for breads that don't require a real dough but you just had to add extra eggs to give the bread structure. If you try the recipe with almond meal let me know how it works out! I have some friends that can't eat wheat and so this might be useful information for them. I hope this helps!
ItsTheHobbs4 years ago
Mmmmm..... I love pumpkin bread.