I’m not sure if it is the FALL air today or the fact that I have almost a whole case of canned pumpkin in my pantry, but I felt inspired to make some Pumpkin Bread this afternoon. I fondly remember my mother being so proud of the Pumpkin Bread she made for us in Coffee Cans… yes, one lb. coffee cans that she had washed and then greased with Crisco. She poured the batter about 2/3 of the way up the can and it rose up and looked like a big caramel brown ice cream cone at the top. The we had to wait for it to cool before she could dump it out and slice it into wonderful round pieces of deliciousness! We were so impressed that our mom had made ROUND Bread!
Unfortunately, I don’t have any coffee cans. Well, I do have one really big one but it is plastic, so that wouldn’t work. Alas, I had to resort to using loaf pans instead, which work beautifully by the way! Anyhow, try this recipe and your kitchen will smell heavenly and your family will love eating it! Y’all enjoy!
P.S. I just updated this recipe and now it is better than ever! Crispy outside crust and so moist inside with delicious flavor. I know you will love it. WARNING…it is hard to eat just one piece!! You will definitely want a second slice! I used 4 small loaf pans this time so they are the perfect size for gift giving. Enjoy!
GG's Pumpkin Bread
Equipment
- 4 small loaf pans
- electric mixer
- spatula
Ingredients
- 2 1/2 cups sugar
- 1 cup vegetable oil
- 4 each whole eggs
- 6 oz pineapple juice (1 small can)
- 1 can canned pumpkin (15 oz)
- 3 1/2 cups all purpose flour
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup chopped pecans (optional)
Instructions
- Heat oven to 350 degrees. Grease 4 small loaf pans. Gather all ingredients together.
- Measure the flour and add the salt, baking powder, baking soda and spices to it in a bowl. Set aside.
- Mix the sugar & oil in mixer
- add the eggs and mix well
- add the pumpkin and pineapple juice and mix well
- Then gradually add the flour mixture a few tablespoons at a time until the batter is mixed well.
- Stir in the pecans (optional)
- Divide the batter evenly between the 4 loaf pans.
- Bake in 350 degree oven for 45 minutes or until toothpick or cake tester inserted in center comes out clean.
- Remove from oven and let cool in pans for 10 minutes before turning the loaves out.
Notes
