Rating: 4.5 stars 4.6
77 Ratings
  • 5 star values: 54
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This recipe has been in my family for generations. It's incredibly delicious with a wonderful spice flavor. Try to use coffee cans to bake them in - makes all the difference in the world! A wonderful Christmas gift.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
36
Yield:
3 loaves
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 1 pound coffee cans.

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  • Sift together the dry ingredients .

  • Combine the vegetable oil, water, canned pumpkin and eggs. Slowly add dry ingredients to egg mixture and mix until blended

  • Evenly distribute the batter between the coffee cans. Bake at 350 degrees F (175 degrees C) for 50-55 minutes or until a toothpick inserted in center comes out clean and top of bread is browned. Cool bread in coffee cans on a rack for 15 minutes. Remove bread from cans by running a knife around the inside and turning can upside down to dislodge bread (should slide right out!). Cool completely.

Nutrition Facts

167 calories; protein 1.9g; carbohydrates 25.3g; fat 6.8g; cholesterol 20.7mg; sodium 191.3mg. Full Nutrition
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