This pumpkin bread is very moist and delicious. This recipe make 2 loaves (or 3 mini loaves)
I made this bread regular and gluten free.
- 3 1/2 cups flour (or gluten free multi-purpose flour)
- 2 t. baking soda
- 1 1/2 t. salt
- 1 t. ground cinnamon
- 1 t. nutmeg
- 1 t. allspice
- 3 cups white granulated sugar
- 1 cup oil (butter or margarine)
- 3 eggs, well beaten
- 2/3 cup water
- 2 cups pumpkin (fresh or canned)
Mix ingredients together.
Pour in a well greased loaf baking pan (need 2 pans). Let the gluten free one sit for about 20 minutes. As you can see from the picture, the baking soda made bubbles in the dough.
Bake in a 350 degree oven for about an hour. Watch it carefully near the last 15 minutes of baking.
This is the regular bread
This is the gluten free. It rose and then the middle fell during the baking process. I was concerned that it would affect the texture and slice-ability of the bread. I made double sure that the bread was fully baked… it was fully baked. It did not affect the taste or slice-ability.
This is the regular bread. Fluffy and soft.
One loaf of the regular bread is almost gone… it was loved by my guys!
This the gluten free version. No visible or taste differences from the regular bread. Fluffy and moist.
I enjoyed a slice last night… it was delicious.
I got this recipe from a cookbook from my grandmother…