Super Moist Pumpkin Bread

by Karen
(New Mexico)

2 3/4 cups sugar, 1/2 white, 1/2 brown
1 cup canola oil
4 eggs
1 teaspoon salt
2 1/2 teaspoons cinnamon
2 teaspoons nutmeg
1 teaspoon ginger
1 teaspoon cloves
2/3 cups water
2 cups pumpkin (one small can)
3 1/3 cups flour, 1/2 white 1/2 wheat
2 teaspoons baking soda
nuts and raisins optional

Mix all ingredients thoroughly. Pour into well-greased (sprayed with ''pam'')large loaf pan, or fancy bundt pan, ie. sunflower shape. Bake at 375 degrees for one hour.

Comments for Super Moist Pumpkin Bread

Average Rating starstarstarstarstar

Click here to add your own comments

Oct 31, 2008
by: Annie

this cake is sooooooo moist and yummy, and you can make it ahead of time to help the taste even more. Can be frozen in big or little portions. Can be made in a fancy flower Bundt pan, or little bread pans. Any way you make it, this cake is pretty much fool-proof!!! YUM!!!!

Great with sliced almonds as well!

Click here to add your own comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Recipes.