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Pumpkin Bread

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3 c. granulated sugar
1 c.vegetable oil
4 eggs, beaten
1-lb. canned pumpkin
3 1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt, scant
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg

Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredients and finally water, stirring just until mixed. Pour batter into two greased and floured 9" x 5" loaf pans. Bake at 350° F for one (1) hour.

Note: Cream cheese makes an excellent topping.

Customer Reviews


Recent Reviews It's great Reviewer: J. Daniels, Philadelphia PA. Date: May 02, 2011 This is to the comment posted, just add milk instead of water, this will make the bread moist. Was this review helpful? 1 of 1 people found this review helpful Delicious and Aromatic Reviewer: Anonymous, Valley, AL Date: December 11, 2010 Used this recipe for second time today. Delicious bread! Used 15-oz can of pumpkin. Once used Pumpkin Pie Spice since had no Allspice and loved it that way. Had trouble mixing in flour, both times, without some flour lumps, but maybe it had some moisture in it. Sift if necessary. Cooking in my old oven required at least another 15 mins. Was this review helpful? 2 of 2 people found this review helpful Good Reviewer: Lisa S, Monroe, WI Date: December 09, 2010 Could be a bit more moist, and it needs some type of topping. Was this review helpful? 1 of 2 people found this review helpful

Pumpkin Bread

Recent Reviews

It's great

Delicious and Aromatic

Good