Aunt Lynne's Famous Pumpkin Bread

4.41 from 15 votes

This is what Thanksgiving tradition is all about.

Course Breakfast, Snack

Cuisine American

Keyword christmas, pumpkin, sweet bread, thanksgiving

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 182kcal

Preheat oven to 350°. Prepare three medium loaf pans by spraying them with vegetable oil spray and lining the bottoms of each with a piece of parchment paper. Spray parchment with vegetable spray. Set aside.
In a medium mixing bowl combine 3½ cups flour, 1 teaspoon baking powder, 2 teaspoons baking soda1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon cloves, 1 teaspoon nutmeg, 1 teaspoon allspice, ½ teaspoon mace. Whisk well until the dry ingredients are evenly distributed.
In a large mixing bowl or the bowl of a stand mixer whisk together 4 eggs Add 3 cups sugar, 1 cup vegetable oil and mix well. Stir in 15 ounces pumpkin puree and blend until the ingredients are well blended.
Alternate adding the flour mixture and ⅔ cup water to the wet ingredients until they are well blended.
Pour into the loaf pans and bake for 50-60 minutes, or until a cake tester comes out clean. Cool to room temperature, then remove from pans.
Best when enjoyed at room temperature.

Store on the counter at room temperature for up to 3 days. This pumpkin bread recipe is even moister the second day.
You can also refrigerate the loaves, but for the best flavor, let them sit on the counter until they come to room temperature.
Freeze the pumpkin breads by wrapping in plastic wrap, followed by freezer paper. Loaves can be frozen for up to 3 months. Thaw before slicing.