This really is the very best pumpkin bread recipe I have ever come across. When I worked in a restaurant called Percy’s in Spokane, they served bread along with entrees. In autumn, pumpkin bread was one offering. That was the first time I had pumpkin bread and it was so good! I knew I had to make my own. The first recipe I tried was from Pillsbury Kitchens’ Cookbook and I have not found a better. My homemade bread was even better than Percy’s. One of the keys to the superiority of this recipe is the large amount of oil and sugar. That is why it is so moist and delicious. I also like the smooth texture, without any nuts. And, of course, the pumpkin flavor is fabulous!
PUMPKIN BREAD
- 2 cups pumpkin (15- or 16-ounce can)
- 3 cups granulated sugar
- 1 cup vegetable oil
- 2/3 cup water
- 4 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Heat oven to 350 degrees F. Grease (not oil) and flour bottoms only of two 9×5 or 8×4-inch loaf pans. In large bowl, blend first five ingredients. Add remaining ingredients; blend at low speed until moistened. Beat one minute at medium speed. Pour batter into prepared pans. Bake for 60 to 75 minutes or until toothpick inserted in center comes out clean. Cool five minutes; remove from pans. Cool completely.
Serve plain or with butter or cream cheese.
Makes two loaves. Store airtight at room temperature.
Nutrition information per slice: 199 calories; 2g protein; 30g carbohydrate; 8g fat; 177mg sodium.
Note: Streusel is good on top and bottom.