Mom's Pumpkin Bread

One of the reasons I started this blog was to document family recipes so that they would not be forgotten. So, today I am sharing my Mom's pumpkin bread. I've seen so many recipes focused on pumpkin and the flavors of the fall season, that it got me in the mood to make this bread. My mom usually made it closer to Thanksgiving and during the month of December.

The combination of spices in this bread makes it smell like fall is baking in your oven - nutmeg, ground cloves, cinnamin and allspice. It is such a simple recipe, and definitely not light at all. So, if you are watching calories, step away from the computer right now. I may try to lighten it up a bit next time I make it. It is really moist and delicious.

I made it as muffins and mini-loaves this time. I love making mini-loaves because I can freeze the extra ones for later. I'll pull one out in the evening before we go to sleep, and it's defrosted and ready to eat for breakfast. The muffins can be popped in the microwave for about 45 seconds, then spread with butter for a delicious morning snack.

In the mood for a taste of fall? Check out these recipes:

The Pumpkin Chocolate Chip Cake with Cinnamin Cream Cheese Frosting at Stephanie's Kitchen looks absolutely delicious!
Annie's Eats used the new Pumpkin Spice Hershey Kisses to create Pumpkin Spice Kiss Chocolate Brownies... talk about a perfect combination!
Recipegirl shares a dessert that is perfect for a crowd this fall, Chocolate Chip Pumpkin Spice Bars.

Pumpkin Bread
Source: Mom

Ingredients
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 lb can pumpkin
3 1/2 cups flour
1 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons salt/scant
1/2 teaspoon ground cloves
1 teaspoon cinnamin
1 teaspoon allspice
2/3 cup water

Directions
Preheat oven to 350 degrees. Using cooking spray, prepare baking pans (2 9-inch loaf pans or 4 6-inch loaf pans and a 12 cup muffin pan).

In a large bowl, combine sugar, oil and egg together. Add pumpkin and mix to combine thoroughly.

In another bowl, combine all remaining dry ingredients. Then, add to the wet ingredients and mix until just combined. Add the water and mix until incorporated.

Pour batter into prepared pans.

If baking in 9-inch loaf pans, bake for 1 hour. For mini-loaves, bake for about 35-40 minutes. Muffins bake for about 20-25 minutes.

Freezes well.