Alright, if any of you have ever made pumpkin bread before you need to go to your recipe cabinet and throw away that recipe and replace it with this one. I’m not kidding. This bread is perfection. The best part about it is I can take no credit. My neighbor for 10 years has been bringing us this pumpkin bread and there is no way this bread can be improved upon. It is amazing! It is the exact ratio of pumpkin, to cinnamon, to sweet, to everything yummy. It is more moist than any pumpkin bread I have ever had, but not soggy. If you think Kneader’s pumpkin bread is good, then you need to try this recipe, because this blows theirs out of the park!! Now, her trick is you have to use Libby’s Pumpkin. You know me, I am too cheap and only buy generic pumpkin when it’s on sale. But for this recipe, you definetly will want Libby’s pumpkin because it gives this bread a beautiful orange color (my camera didn’t even do this bread justice). So, bring in the fall in all it’s pumpkin glory and make this bread–you will be so pleased you did 😉 Thanks Marianne for the best recipe ever!!

Recipe: Bread, Recipe: Dessert, pumpkin, pumpkin bread, best pumpkin bread ever!, Deals to Meals

 

Best Pumpkin Bread
Ingredients
  1. 1 cup canola oil
  2. 3 cups sugar
  3. 4 eggs
  4. 1 1/2 tsp. salt
  5. 3 tsp. cinnamon
  6. 3 tsp. nutmeg
  7. 3 tsp. ginger powder
  8. 3 1/2 cup flour
  9. 2 tsp. baking soda
  10. 1 large can pumpkin (29-30 oz.)
  11. 3/4 cup water
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Instructions
  1. Mix oil, sugar and eggs well in a large mixing bowl. Slowly stir in water. Sift seasonings and soda together with flour. Add wet ingredients to dry. Add pumpkin. Pour into 3 greased and floured loaf pans. Bake at 50-60 minutes at 350 degrees. Remove and let cool.
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