This is one of my favorite things my mom use to make. I now carry on the tradition every Thanksgiving and make tons of loaves for my friends and family! Follow the recipe exactly and it will be the BEST pumpkin bread you have ever eaten!
This recipe makes 3 loaves- I buy the foil loaf pans from baking aisle- they come in a 3 pack and bake perfectly! The foil pans make it so easy to pop out of after cooling.
4 eggs
1 cup vegetable oil
1 15oz can pumpkin puree
3 cups granulated sugar
3 cups flour
1 tsp baking powder
2 tsp baking soda
2 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp allspice
2/3 cup water
vegetable shortening- like Crisco
Beat the eggs with oil, sugar and pumpkin in a large bowl with hand mixer. Mix in other dry ingredients. Then blend in water a little at a time.
Use a paper towel to grease the Crisco onto the loaf pans until coated. Then sprinkle flour in each, toss over sink until coated and then tap out excess flour.
Pour batter evenly into 3 pans and bake at 350 degrees for exactly 1 hour. After an hour, stick a toothpick in the middle to test.
*Important- let cool, but as soon as they are only slightly warm, take out of foil pans and cool on counter for 15 minutes. Then wrap in plastic wrap and then in foil. This helps keep them super moist!
They will keep up to 5 days, or they freeze really well!
Recipe Borrowed From: Nancy Gremmo (my mom)
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