This is our favorite recipe. I actually can trace back where it came from. This is a recipe from my mom. She originally got it from a teachers cookbook their school put together. It was submitted by one of the teachers, yet my mom modified it. Its always been our family favorite recipe. Very moist very pumpkin’y taste. We use fresh pumpkin always. Since we have been married Chad and I often like to modify recipes, and once we like it, we then make a final copy of it. And stick to it. This pumpkin recipe has been modified twice by Chad. And its in the final draft for us. We love it. We really like the spice in pumpkin but not OVERLY spicy, and we really prefer our breads on the sweeter side.
Tonight we made a batch. As our other breads we always bake it in quarter loaves. We are much too impatient to wait for it to bake a full size loaf. And often time we give mini loves away. So our photos show our 1/4 loaves.
This recipe makes 2 VERY large loaves (or 8-10 quarter loaves depending on how full you fill your pans)
1 1/2 tsp Pumpkin Pie Spice
1 1/2 tsp Allspice Spice
3 1/2 cups flour, sifted
1 1/2 tsp cinnamon
1 1/2 tsp salt
2 tsp baking soda
3 cups sugar
1 cup vegetable oil
2/3 cup water
2 cups fresh pumpkin, strained (or 1 can)
Nuts to taste (optional but we always leave out)
–Sift all the dry ingredients together. Then add the oil.
–Next add the eggs, one at a time, beating after each. Follow with water, which I reduce also if using fresh or frozen pumpkin
–Finally add the pumpkin and nuts beating after each. Pour into greased 2 large loaf pans (or 2 quarter loaf pans) and bake at 350 degrees preheated oven. 55-60 minutes for the loaf, 25-30 minutes for the quarter loaves. Till toothpick inserted near center comes out clean.
The water is up to you. Depending on how well you strain the pumpkin. You can see our other directions on how to butcher pumpkin and you need to strain it well. I took a photo of us giving it 1 more strain to try to reduce as much water as possible.
We love the holidays!!