Ingredients
-
3
-
4
-
1
-
1 1/2
-
1
-
1
-
2/3
-
29
-
3 1/2
-
2
-
-
-
-
-
Directions
Mom’s Best Pumpkin Bread,My mom has a cookbook that my aunt bought her from a church social back in the 70’s. This pumpkin bread recipe is from that cookbook with some changes my mom has made thru the years. A very easy to make and moist, wonderful bread that my mom makes in loaf pans, tart pans, or her bundt pan. Hope you enjoy it as much as we do!,This is absolutely the best pumpkin bread. The texture is perfect, slices beautifully and is very moist; almost velvety. Do not add nuts to the batter if you want the smooth texture. I put chopped pecans on the top before baking and slightly pressed them. The loaves were beautiful. Devi Titus,I love this recipe! Always a hit…I divide it in half and make 12 muffins and a mini-loaf. They are delicious with blueberries, cranberries, &/or raisins. This just adds to how moist and sweet they are. Definitely make sure to either use cupcake liners or grease with butter And dust with flour. used just butter and they stuck to the pan.
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Steps
|
1
Done
|
In a Large Bowl, Mix Together Ingredients in Order Given. |
|
2
Done
|
Divide Mixture Into 3 Greased Loaf Pans. |
|
3
Done
|
Bake at 350 Degrees For Approximately 1 Hour or Until Toothpick Inserted in Middle Comes Out Clean. |
