Alright, if any of you have ever made pumpkin bread before you need to go to your recipe cabinet and throw away that recipe and replace it with this one. I’m not kidding. This bread is perfection. The best part about it is I can take no credit. My neighbor for 10 years has been bringing us this pumpkin bread and there is no way this bread can be improved upon. It is amazing! It is the exact ratio of pumpkin, to cinnamon, to sweet, to everything yummy. It is more moist than any pumpkin bread I have ever had, but not soggy. If you think Kneader’s pumpkin bread is good, then you need to try this recipe, because this blows theirs out of the park!! Now, her trick is you have to use Libby’s Pumpkin. You know me, I am too cheap and only buy generic pumpkin when it’s on sale. But for this recipe, you definetly will want Libby’s pumpkin because it gives this bread a beautiful orange color (my camera didn’t even do this bread justice). So, bring in the fall in all it’s pumpkin glory and make this bread–you will be so pleased you did 😉 Thanks Marianne for the best recipe ever!!
Ingredients
- 1 cup canola oil
- 3 cups sugar
- 4 eggs
- 1 1/2 tsp. salt
- 3 tsp. cinnamon
- 3 tsp. nutmeg
- 3 tsp. ginger powder
- 3 1/2 cup flour
- 2 tsp. baking soda
- 1 large can pumpkin 29-30 oz.
- 3/4 cup water
Instructions
- In a large mixing bowl, whisk together the oil, sugar and eggs until combined. Slowly stir in the water. Whisk in the canned pumpkin. Add the seasonings, baking soda together with flour to the batter and mix. Pour the batter into 3 greased and floured loaf pans. Bake at 50-60 minutes at 350 degrees. Remove and let cool when the bread is cooked through the center and the center has risen. When the bread is cool, cut around the edges with a knife and then turn out the bread onto a wire rack to cool.
