Pumpkin Bread

I devised this in the 1970s when I needed something to take to a company picnic. A few hours before I found out that what I’d made to take was already being brought by someone else so I had come up with something.

The whole process was kind of by guess and by gosh and lack of sleep, I’d worked all night and was running on only a few hours of sleep. The original recipe called for shortening, butter and not as much spice. I found that I didn’t have enough shortening. It also said to use brown sugar and I didn’t have enough on hand and had no molasses to mix with regular sugar. There was no time to run to the store.

The results were excellent, at the end of the picnic there was nothing left to take home.


• 3 cups of sugar (part can be brown sugar)
• 1 cup cooking oil
• 4 eggs beaten
• 1 can of pumpkin, not pie filling (16 oz)
• 3 ½ cups all purpose flour
• 2 teaspoons of baking soda
• 2 teaspoons of salt
• 1 teaspoon of baking powder
• 2 teaspoon nutmeg
• 2 teaspoon all spice
• 2 teaspoon cinnamon
• 1 teaspoon ground cloves
• 2/3 cups water


Heat the oven to 350 degrees. Grease 2 loaf pans.

Mix the sugar and the oil in a large bowl. Add the eggs and pumpkin and mix well. Dump in the flour, soda, salt, baking powder and spices on top of the egg and pumpkin mixture. Add the water. Mix until smooth.

Pour into the loaf pans and smooth the tops. Bake the bread at 350 degrees for 1 ½ hours.

Let stand 10 minutes before removing from the pans.


Fluff the flour before measuring into the measuring cup.

For the sugar part you can use brown sugar or regular sugar and molasses or a combination.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Baking, Bread, Breakfast, Desserts, Food, Recipes and tagged , , , , , . Bookmark the permalink.

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