Ingredients
-
3
-
4
-
1
-
1
-
2/3
-
2 1/2
-
2
-
2
-
1/2
-
1
-
-
-
-
-
Directions
World’s Best Pumpkin Bread Ever,This is a great pumpkin bread/cake recipe. It makes three “loaves.” If you’re looking for a savory bread with undertones of pumpkin, you’re in the wrong place–this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don’t exceed the liquid capacity of the batter and cause it to fall apart. Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home). A close friend’s mother’s recipe (mad props Sarah H.)! Edits to description December 27, 2012. No changes made to ingredients or directions.,I can taste the salt! I will not make this again.,This is ABSOLUTELY the best pumpkin bread I have ever had. Period. Thank you so much for posting it.
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Steps
|
1
Done
|
Stir Together Sugar, Oil, and Eggs. Add Pumpkin and Water. Stir in Dry Ingredients. Blend Well. Pour Into 3 Greased and Floured Loaf Pans (8" X 4"). |
|
2
Done
|
Bake at 350 For 1 Hour, or Until Toothpick/Knife Inserted in Center of Loaf Comes Out Clean. |
