Pumpkin Bread

Sharon Kotaka/BPPM

  • 4 Ea Large Eggs
  • 1 Cup Cooking Oil
  • 3/4 Cup Water
  • 1 2/3 Cups Solid Pack Pumpkin (15 oz. can)
  • 3 1/2 Cups All Purpose Flour
  • 1 1/2 Cups Walnuts, chopped
  • 3 Cups Granulated Sugar
  • 1 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Ground Ginger
  • 1 tsp Baking Soda

1. Preheat oven to 350°F.

2. Beat eggs. Add oil, water, and pumpkin and mix well. Sift dry ingredients and add to mixture. Mix well. Stir in walnuts.

3. Pour into pans and bake for 1 hour (if using small pans check doneness earlier).

Recipe Story/Helpful Hints: My mom used to make this recipe, it got handed down to me to make every Christmas since I was 13-14 years old. Relatives and neighbors got breads for years. Small aluminum loaf pans for gifts (double the recipe) take about 40 minutes to bake. I have a special huge mixing bowl for a double batch. Oh, and don’t forget to add the sugar or you’ll get bricks!!

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