Pumpkin Bread
📜 Collection: John B. Collection | ✍️ Attribution: Nancy L. Krenz | 📂 Category: Bread Awarded first place at the 1974 New Mexico State Fair, this prize-winning pumpkin bread is perfectly spiced with cinnamon, nutmeg, ginger, and cloves. Richly moist and loaded with chopped nuts, it makes two fragrant loaves perfect for seasonal gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hour 10 mins | None | 2 loaves |
🔪 Key Equipment
- Electric mixer
- Two medium loaf pans or 10-inch tube pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 1/2 cups | Flour | None |
| 2 tsp | Baking Soda | None |
| 1 1/2 tsp | Salt | None |
| 1 tsp | Ground Cinnamon | None |
| 1 tsp | Ground Nutmeg | None |
| 1 tsp | Ground Ginger | None |
| 1/4 tsp | Ground Cloves | None |
| 3 cups | Sugar | None |
| 1 cup | Vegetable Oil | None |
| 4 | Eggs | None |
| 2/3 cup | Water | None |
| 2 cups | Canned Pumpkin | None |
| 1 cup | Nuts | chopped |
Instructions
Mixing
- In an electric mixer, combine the 3 1/2 cups flour, 2 tsp baking soda, 1 1/2 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1/4 tsp cloves, 3 cups sugar, 1 cup oil, 4 eggs, 2/3 cup water, and 2 cups canned pumpkin.
- Beat all ingredients for 3 minutes, reserving the nuts. Stir in the 1 cup chopped nuts after beating.
Baking
- Pour batter into two greased medium size loaf pans (or one greased 10-inch tube pan).
- Bake at 350°F for 1 hour to 1 hour 10 minutes, until golden and a toothpick inserted into the center comes out clean.
💡 Make-Ahead & Storage: Loaves can be wrapped tightly in plastic wrap and stored at room temperature for up to 4 days, or frozen for up to 3 months.
Original Recipe Scan
