Nana's Easy Pumpkin Bread
This is a recipe from one of my grandmother's cook books. This is an extremely easy recipe and the bread is easy to store.
Makes 4 loaves.
When I was making these I was making a double batch so don't be confused when you see 8 tins in the oven instead of 4.
Please do not rate my recipes unless you have tried them.
Makes 4 loaves.
When I was making these I was making a double batch so don't be confused when you see 8 tins in the oven instead of 4.
Please do not rate my recipes unless you have tried them.
Ingredients
3 c. flour
2 c. sugar
1 c. vegetable oil
2/3 c. water
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger (ground)
4 beaten eggs
16 oz. can Libby's Pumpkin (not pumpkin pie filling)
very small amount of crisco or butter and flour to grease pans with
Tin size: ~ 7in. x 4in. For any other size tin the temperature and baking time may need to be adjusted.
** You don't need a pumpkin for this recipe. I just liked how it looked in the photo **
2 c. sugar
1 c. vegetable oil
2/3 c. water
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger (ground)
4 beaten eggs
16 oz. can Libby's Pumpkin (not pumpkin pie filling)
very small amount of crisco or butter and flour to grease pans with
Tin size: ~ 7in. x 4in. For any other size tin the temperature and baking time may need to be adjusted.
** You don't need a pumpkin for this recipe. I just liked how it looked in the photo **
Grease and Flour Tins
Preheat oven to 350 degrees.
Grease and flour the tins so that the loaves do not stick. This is a VERY important step to remember.
Grease and flour the tins so that the loaves do not stick. This is a VERY important step to remember.
Dry Ingredients
Mix all of the dry ingredients in a large mixing bowl.
This includes: flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger
This includes: flour, sugar, baking soda, salt, cinnamon, nutmeg, and ginger
Wet Ingredients
Add the rest of the ingredients (wet ingredients).
This includes: vegetable oil, water, eggs, and pumpkin.
Mix well.
This includes: vegetable oil, water, eggs, and pumpkin.
Mix well.
Pour Batter Into Tins
Evenly disperse the batter into your four tins.
Stagger the Tins in the Oven
Stagger the tins in the oven instead of lining them up in a row.
Bake 50 - 60 minutes.
Allow the bread to cool on a cooking rack before removing the bread from the tins.
If you want to store the bread for a long time you can wrap the fresh loaf in aluminum foil and freeze it. It takes a couple of hours to thaw when it's removed from the freezer. No one seems to notice any difference.
ENJOY!
Bake 50 - 60 minutes.
Allow the bread to cool on a cooking rack before removing the bread from the tins.
If you want to store the bread for a long time you can wrap the fresh loaf in aluminum foil and freeze it. It takes a couple of hours to thaw when it's removed from the freezer. No one seems to notice any difference.
ENJOY!