Funny story about this recipe: When I was in high school, I used to flip through recipe magazines and clip the ones I thought looked good (I was always destined to be a homemaker). Then, my mom bought me this old school Betty Crocker Recipe keeper and I glued this one inside. I still have that old school recipe book, and this is one of the recipes I’ve made FOR YEARS. It’s old and I have no idea where it came from and there is no name attached. I make it every year, and it doesn’t disappoint. It comes out perfect every time!
I let Grady try it this year, and he really enjoyed it!
A few tips I’ve learned from making this recipe every year:
- Make sure you use baking soda. I didn’t have baking soda on hand one year and didn’t add it. The bread turned out really dense and thick. The baking soda is what makes it fluffy.
- Use the size pans directed. One time I used a large loaf pan and the middle turned out gooey and the outside was too done.
Spiced Pumpkin Bread
Ingredients
- 3 1/2 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoons ground allspice
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 4 eggs
- 1 can (15 ounces) solid-pack pumpkin
- 3/4 cup vegetable oil
- 2/3 cup water
Instructions
- In a large bowl, combine all the dry ingredients. In another bowl, combine the eggs, pumpkin, oil and water. Mix well. Stir into dry ingredients. Pour into three greased 8 in x 4 in x 2 in loaf pans.
- Bake at 350 degrees for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
