Moist and Dense Pumpkin Bread

Not just for Thanksgiving!

Not just for Thanksgiving….all year around! This pumpkin bread is so moist and flavorful, and yes, I make it all year. I love pumpkin so much and I know most people associate it with Fall and Thanksgiving. Times have changed, my friend!

I love pumpkin pie, pumpkin bread, pumpkin cookies – you name it, I will eat it. This recipe makes either 3 large loaves or seven smaller loaves. Since no one else in our house eats pumpkin, I usually make this recipe in seven small bread pans and freeze or share them.

How do you eat quick breads? I love them with butter spread on each slice. Of course, when you grow up on a farm, and butter is plentiful, you put butter on most things. When I was growing up, we always spread butter on pumpkin bread, banana bread, cornbread, and many others. I haven’t been able to break that habit, nor do I want to. Life is better with butter!!

Ingredients

3 Cups sugar

1 Cup vegetable oil

4 Eggs

1 15 ounce can of Pure Pumpkin (approximately 2 cups)

2/3 Cup water

1 ½ Teaspoon salt

1 Teaspoon cinnamon

1 Teaspoon nutmeg

3 1/3 Cups flour

2 Teaspoons baking soda

Preparation

Pre-heat your oven to 350 degrees. Butter and flour your pans or spray with cooking oil, such as Pam.

Mix the sugar, vegetable oil, eggs, pumpkin and water with an electric mixer. Add all the dry ingredients and mix well. Fill the pans evenly. Place on a large cookie sheet and place in oven.

Bake large bread pans for approximately 1 hour. Smaller pans approximately 45 minutes. Check with a toothpick for doneness and bake at additional 5 minute intervals. Cool on a baking rack. Once they are cool, cover and wrap tightly and freeze if not using within 2 days.