Pumpkin Bread
  • 1 15 ounce can Libby's pumpkin
  • 3 cups granulated sugar
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1-1/4 tsp salt
  • 1-1/2 tsp cinnamon (sweetie, we used more!)
  • 3-1/3 cups flour
  • 1 cup oil
  • 2/3 cup water
  • 4 eggs, slightly beaten (whisk in empty can to use all pumpkin)
  • optional-3/4 cup chopped pecans or walnuts
  1. Mix ingredients thoroughly in order given. Pour into a lightly greased 9x5 loaf pan (or 4 mini loaf pans). Bake at 350 degrees for 60-70 minutes. Test for doneness by inserting a cake tester or sharp knife in the center of the bread. If no batter is on tester remove from oven and let cool before removing from pan. This will keep nice and moist for several days in the fridge. May freeze also.
This is a very moist and wonderful pumpkin bread. It made three loaves, and freezes very well if not eaten right away.