Mom’s Homemade Pumpkin Bread Recipe

When it comes to baking, my mom and grandmother are the best in our entire family. While I admit that I enjoy baking, I’m not as great as the two of them. When it comes to baking, I’m all about easy-to-make recipes that use everyday ingredients and one’s that don’t take all day to bake & make.

A few year’s ago my mom taught me how to make pumpkin bread and every year I like to make mini loaves of bread to hand out to our neighbors during the holiday season. Here’s my mom’s recipe and it will make 3-6 mini loaves, depending on the size of the loaf pan that you use.

Easy Pumpkin Bread Recipe

2 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
3 1/3 cups all-purpose white flour
2 teaspoons baking soda
1 1/2 teaspoons salt
2/3 cup water
15 ounces canned pumpkin puree
non-stick baking spray

Preheat oven to 350 degrees. Lightly spray the bottom and sides of your loaf pans. Set aside.

In a large mixing bowl beat together the granulated sugar and vegetable oil with an electric mixer. Add in the large eggs and beat again. Set aside.

In a large mixing bowl sift together the all-purpose white flour, baking soda and salt.

Alternately add the flour mixture and water to the beaten granulated sugar mixture. Beat after each addition until just combined. Beat in the pumpkin puree until all ingredients are well-combined. I like to beat in the pumpkin puree by hand, but you can also use your electric mixer on the low speed.

Use a ladle or a large gravy spoon to spoon the batter into your prepared loaf pans. Place them in a preheated oven and bake for 22 to 30 minutes, depending on the size of the baking pans that you used. Remove from oven and let cool on a wire rack.

I like to wrap them up in plastic wrap, add a bow and gift tag. I then place them into gift bags with other homemade foodie treats.

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