Home > Pumpkin Breads > Mom’s Pumpkin Bread Recipe

This is my mom’s pumpkin bread recipe. It is an authentic version that uses cooked pumpkin rather than canned pumpkin for a more flavorful taste. You can substitute canned pumpkin but try this version first and see what you think.

Pumpkin Bread Recipe

Ingredients:
3 1/2 cups plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
4 eggs
1 cup oil
1 1/2 cup sugar
2 cups cooked pumpkin, sweetened & spiced
1/2 – 3/4 cup chopped pecans

Directions:
Preheat oven to 325°F. Grease 2 loaf pans.

Blend oil and sugar together using an electric mixer on low speed. Add eggs,
one at a time, beating on low speed. Mix dry ingredients together. Add
alternately with pumpkin. Beat on low speed. Stir in pecans. Pour into
the loaf pans.

Bake at 325°F for 45-50 minutes.

Cool in pan for 10 minutes before removing.

Yield: 2 loaves

Source: 2008 The Bread Experience – breadexperience.com