I first had this pumpkin bread a few years ago when one of Daniel's co-workers sent him home with a loaf. We both loved it and ate the whole thing in about two days. Maybe it was just one day. It was a long time ago...I can't remember. Don't judge. Anyway, he asked her for the recipe and I've been making it several times every fall since. Making this pumpkin bread even made it onto our fall bucket list. It's that good, y'all.
I made my first batch of the season this a couple of weekends ago and I cannot even tell you how good our house smelled. You will not be able to wait for this bread to come out of the oven! It has the just the right balance of pumpkin, cinnamon, and nutmeg and it is perfectly moist.
You've got to try this pumpkin bread this fall. You just might find yourself eating an entire loaf in one day, too. ;)
Perfect Pumpkin Bread
Makes 3 loaves
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3-1/2 cups flour
2 tsp. baking soda
1-1/2 tsp. salt
1 heaping tsp. cinnamon
1 heaping tsp. nutmeg
3 cups sugar
1 cup oil
4 unbeaten eggs
2/3 cup water
1 can pure pumpkin (not the pumpkin pie mix)
- Mix all dry ingredients together in a large bowl.
- Add all remaining ingredients and mix until smooth.
- Grease three medium-sized loaf pans (8" x 4"). Pour the batter into the loaf pans as equally as possible.
- Bake at 350 for 1 hour or until the bread starts to pull away from the sides of the pan. Check with a toothpick to make sure it's done.
- Cool, slice, and enjoy!