Pumpkin Bread

  • Yield: 10 to 12 servings


2cups sugar
1cup vegetable oil
3-- eggs
2cups canned unsweetened pumpkin
3cups flour
1/2teaspoon salt
1/2teaspoon baking powder
1teaspoon baking soda
1teaspoon ground cloves
1teaspoon cinnamon
1teaspoon nutmeg


  1. Preheat the oven to 325F.  Grease well two 9×5-inch loaf pans.
  2. Beat the sugar with the oil until blended.  Add the eggs one at a time, beating after each addition.  Beat in the pumpkin.
  3. In a separate bowl, sift the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg together.
  4. Add the dry mixture to the pumpkin mixture and combine well.
  5. Turn the batter into the prepared pans and bake 1 hour.  Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack.

Recipe reprinted with permission from Wishbone Press and Promotions Inc. Talk Turkey to Me (Glen Ellyn, Illinois, 2006).