Introduction: Nana's Easy Pumpkin Bread

About: I am a former Geologist who has moved back to Arizona. I live with two pugs (Romper & Murphy) and my boyfriend/husband-critter.

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.

Step 1: 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

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

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

Add the rest of the ingredients (wet ingredients).

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

Mix well.

Step 5: Pour Batter Into Tins

Evenly disperse the batter into your four tins.

Step 6: Stagger the Tins in the Oven

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.