How to make it

  • Preheat oven to 350°F.
  • Spray two loaf pans with pam.
  • Beat sugars and oil in large bowl to blend.
  • Mix in eggs and pumpkin.
  • Sift flour, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
  • Stir into pumpkin mixture in slowly
  • Divide batter equally between pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
  • Transfer to racks and cool 10 minutes.
  • Lose will power and cut into while still to hot. Make up for burnt fingers by spreading butter on bread...and enjoy

Reviews & Comments 4

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  • aza_nils 6 years ago
    Sounds good,I've been looking for a recipe with pumpkin :)just one question, can I use fresh pumpkin in stead of can? Thank you
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  • zena824 7 years ago
    Love that pumpkin bread.......I always make it around the holidays .....
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  • jennyrae 7 years ago
    It is moist, it won't dry out even after several days - it freezes very well also. I have altered the original recipe to make it a little healthier. The original calls for 1 cup of oil (no apple sauce) and another cup of sugar. I think it tastes just as good this way.
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  • henrie 7 years ago
    Sounds good, is it real moist?
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