This recipe should be subtitled “Kindergarten Pumpkin Bread”, as my 5 year old son brought this recipe home with him along with a Pumpkin cupcake. Well, this 5 year old is now a 23 year old married man and I still bake this every year. I adjusted the sugar although I give you the option of the full sugar blast if you like your loaves sweeter. This is my parents’ favorite recipe (and the first time they ate Pumpkin anything). I make it for them when they visit Miami-they don’t even have to ask- and sneak it across the border when I visit them in Montreal (don’t tell Canadian Customs.)
Three Loaf Pumpkin Bread
Servings
25 Servings
Ingredients
- 3 1/3 cup white flour you may substitute 1/3 cup whole wheat flour but no more . You might need a little more water when using whole wheat flour
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon I like to give an additional shake
- 1 1/2 cup sugar originally calls for 3 cups of sugar but I prefer it less sweet
- 4 eggs
- 1 cup canola oil
- 2/3 cup water
- 1 15 oz. can 100% pumpkin puree not pie filling
- pinch nutmeg I like to give another shake of the nutmeg
- nuts optional for nut lovers I personally have never added them but chopped walnuts might be nice
Instructions
- Stir all the dry ingredients together. Make a well. Pour wet ingredients into the well. Mix well. Grease and flour three loaf pans. Bake at 350 degrees for 50 minutes to 1 hour. Some gas ovens do the job in 50 minutes. Very simple, moist and delicious. It freezes magnificently. Great all year round, for Shabbos breakfast and break the fast too and of course, there is Thanksgiving. This recipe yields 3 loaves, so there is always one in the freezer for company (if you hide it).
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