Perfect Pumpkin Bread

You won't find a better sweet treat than this pumpkin bread.

When I was an undergraduate at Western Carolina University, my roommate’s mom would make this Pumpkin Bread for us. She would always bring whipped cream cheese to use as a spread. Talk about decadent! I couldn’t wait to get the recipe. Twenty years later, I am still making Yvonne Ross’s Perfect Pumpkin Bread. It is perfect for breakfast with fresh fruit, and it makes a tasty snack anytime.

From start to finish, this recipe will take you 80-90 minutes to prepare.

I cup water
2/3 cup oil
4 eggs beaten
1 – 15 oz. can Libby’s Pumpkin
2 tsp vanilla flavoring
2 cups granulated sugar
3 cups self-rising flour
2-3 tbsp. ground cinnamon
2/3 – 1 cup chopped pecans

I love the ease of recipes where everything is mixed in one bowl.

Preheat oven to 350 degrees.
Sift flour and sugar into mixing bowl.
Add remaining ingredients.
Stir until well blended.
Pour into greased bread-baking pans.

Bake at 350 degrees…
For 2 large loaves, cook for 1 hour 15 minutes.
For 3 medium loaves, cook for 1 hour.
For 6 small loaves, cook for 40-45 minutes.
Check with toothpick.
Serve warm.

For a special treat, think of Heather Ross and me back in Cullowhee, and enjoy with whipped cream cheese!

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One Response to Perfect Pumpkin Bread

  1. Pingback: Homestyle Banana Bread | Cooking by the Water

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