I remember Mom baking this pumpkin bread in coffee cans. Of course this was back when coffee actually came in a metal can. After they baked she’d somehow manage to pop them out of the can into perfectly round pumpkin bread cakes. Though I prefer traditional loaf pans, the recipe is the same and just as good. It’s absolutely one of my favorite things to eat when it’s warm from the oven. It’s perfect for a snack, but I prefer a piece or two for breakfast. Pumpkin is a fruit, so that makes it healthy, right?! ~Tracy
- 3 ½ c. all-purpose flour
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 3 tsp. soda
- 1 ¼ tsp. salt
- 3 c. sugar
- 4 eggs
- 1 c. vegetable oil
- 1 15 oz. can of pure pumpkin
- 2/3 c. water
- 1 c. chopped pecans, if desired
Mix dry ingredients (Rookie baker’s note: Sugar is not classified as a “dry ingredient” in most recipes, this one included.) in a small bowl and set aside.
In large mixing bowl, combine sugar, pumpkin, oil, eggs, and water. Mix well. Gradually stir in dry ingredients just until mixed (do not beat). Gently fold in pecans after mixed, but in my opinion, it’s much better without them anyway. As you know by now, my mantra = no meat group items in my sweets.
Pour evenly into two loaf pans that have been greased and floured — or sprayed with baking spray.
Bake at 350°F for about an hour or until toothpick comes out virtually clean.