Four years after my mother's death, I finally dealt with going through her many boxes of pictures and books. I loved reading the spiral notebook of recipes she had assembled over many years. Growing up, I would always ask her to make this moist pumpkin bread. Enjoy.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
16
Yield:
1 loaf
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch loaf pans.

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  • Mix all-purpose flour, sugar, baking soda, salt, cinnamon, and pumpkin pie spice together in a bowl. Add pumpkin, eggs, vegetable oil, and water and mix well. Fold in pecans.

  • Divide the mixture between the two prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition Facts

393 calories; protein 4.2g 8% DV; carbohydrates 56.3g 18% DV; fat 17.7g 27% DV; cholesterol 40.9mg 14% DV; sodium 455.7mg 18% DV. Full Nutrition
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