Pumpkin Bread

» Batter

  • 16 oz can Pumpkin (not pumpkin pie filling)
  • 3 cups Sugar
  • 1 cup Oil
  • 2/3 cup Water
  • 4 Eggs, beaten
  • 1 tsp Salt
  • 2 tsp Baking Soda
  • 2 tsp ADAMS GROUND NUTMEG
  • 1 tsp ADAMS GROUND GINGER
  • 3-1/2 cups All Purpose Flour (do not use self-rising flour)
  • 1 tsp ADAMS GROUND CINNAMON
  • 2 tsp ADAMS BEST VANILLA
Preheat oven to 350 degrees. Grease (not oil) and flour 3 8x4 loaf pans. Combine the first 4 ingredients. Mix well. Add beaten eggs. Mix well. Add next 4 ingredients. Mix well. Add flour slowly, blending after each addition. Evenly distribute batter in bread pans. Put in oven, on center rack and bake for 60-70 minutes until a knife inserted in bread comes out clean. Cool in pan for 5 minutes. Remove from pans and cool completely. Wrap loaves individually. Keeps well in freezer for at least a month in a tightly sealed container.

» photo

pumpkin bread

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