A Family Pumpkin Bread Recipe with a Garden Twist
I realize you are likely to find useful desert gardening info on my website, but what you may not know is that I love spending time in my kitchen and this Pumpkin Bread Recipe is to-die-for.
So, today’s post is about a favorite recipe, but there is a garden connection it’s made from pumpkins!
From baking to cooking, I enjoy both – especially around the holidays. I am going to share with you this very special family recipe for pumpkin bread.
A Pumpkin Bread Recipe Worth Sharing
I realize that you’ve probably had pumpkin bread before, but likely none as good as this one. Seriously, it is that good!
This pumpkin bread recipe has been praised by countless people who have been fortunate enough to have tasted it and beg me to reveal the recipe.
The Secret Ingredient: No Eggs!
One thing that makes it different (an a better texture) is that there are no eggs in the recipe. Why? I don’t know – but it makes all the difference with because it creates less of a ‘chewy’ texture. I’m not vegan, but this recipe is vegan.
This recipe came into the possession of my mother over 50 years ago. The author of the recipe has been forgotten over the years, but the source of the recipe is known. It came from a recipe book that contained recipes from the families from my preschool, in Woodland Hills, CA.
Sharing the Joy of Pumpkin Bread
I like to make it in mini-loaf pans and each recipe will make six loaves that I give away at Christmas to teachers, co-workers and neighbors. Every year, they look forward to more!
I encourage you to try out this recipe for yourself. It’s sure to make its way into your list of favorite recipes!
The Best Pumpkin Bread Recipe
- 3 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 cup vegetable oil
- 2 cups canned pumpkin puree
- 2/3 cups water
Mix dry ingredients together in a large bowl. Add remaining ingredients and mix for 2 minutes.
Spray 5 – 6 small loaf pans with non-stick cooking spray. Pour the pumpkin bread batter into the loaf pans so that they are approximately 1/2 – 2/3 full.
Bake for approx. 1 hour in a 300 degree oven – you may need to extend the cooking time by 10-minute intervals until done.
Let cool before removing from loaf pans.
Serve at room temperature or serve warm with a spread of cream cheese.