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Pumpkin Bread

This is our traditional Thanksgiving pumpkin bread recipe from the Wesley Hall School for Early Childhood kitchen. It makes 3 small loaves -- we use small aluminum loaf pans -- easy for gifting. We double the recipe and make two batches to cover us, family and friends.  Try a slice in the toaster oven and then spread with a bit of cream cheese.

4 eggs well beaten
3 c sugar
½ t baking powder
2 t ground cloves
2 t baking soda
1 t cinnamon
1 t nutmeg
1½ t salt
2/3 c water
1 c vegetable oil
3½ c sifted flour
15 oz can pumpkin (not pumpkin pie filling!)
mix the ingredients, in order, in a large bowl
pour evenly into 3 lightly greased small loaf pans
bake 1 hour at 350 degrees
toothpick check the center