There is a reason this recipe is not on Fitness Friday—Because it’s got three cups of sugar in it. Of course, that sugar is divided into approximately 24 servings, but still. This is a treat, and I mean a TREAT. So, don’t think for a minute that you can consume a whole loaf without some residual damage to the waist line. (You’ll be tempted though. This stuff is seriously addicting)
It’s also seriously easy.
It makes a great hostess gift and travels well if you have to drive over the river and through the woods to celebrate with Grandma.
And it freezes beautifully, so you can make it ahead of time and have it on hand when unexpected guests drop by.
What’s not to LOVE?
I’ve been making this Pumpkin Bread recipe for 20 years. I usually make my first batch in October and continue making it through Christmas. Whenever my husband or kids smell pumpkin bread baking in our home, they know it’s time for the holidays.
3 cups sugar
1 cup coconut oil or melted butter
4 eggs beaten
15 oz canned pumpkin
3 1/2 cup whole wheat flour (or half unbleached white and half whole wheat)
2 tsp baking soda
2 tsp salt
1 tsp nutmeg
1/2 tsp ground cloves
2 tsp cinnamon
1 tsp allspice
2/3 cup water
- In a large bowl, combine the sugar, oil (or butter) and eggs together. You can use and electric mixer or do it by hand.
- Add the pumpkin and mix well.
- In a separate bowl, combine the dry ingredients and mix well.
- Add the dry ingredients, to the wet ingredients, a little at a time and mix until thoroughly combined. (Don’t over-mix)
- Add the water and mix until smooth.
- Pour batter into 2 greased 9″ x 5″ loaf pans. (Get a load of those well-loved loaf pans. I’m fairly certain I’ve had those since I got married.)
- Bake at 350 degrees F for one hour. Bread is done when a toothpick inserted in the center comes out clean.
Let cool or serve slightly warm. We usually eat an entire loaf before it has a chance to cool. (And a well-loved daughter, partaking in pumpkin goodness).