Our founder has been making this multiple award-winning pumpkin bread for over 40 years. It’s a versatile batter that can be baked in any size of loaf pan, muffin tin or Bundt pan. Just fill the pan or tins 2/3 full to allow the bread to rise. It’s easy to wrap and gift (but even better to eat yourself). It will become your favorite quick bread, for any time of the year.
Spray two, 8.5” x 4.5” loaf pans with nonstick cooking spray and line the bottoms only with a piece of parchment paper cut to fit the bottom. (Don’t use baking spray with flour because the bread won’t rise properly.)
In a large mixing bowl, whisk together the eggs and sugar by hand until light. Stir in pumpkin, oil and water and mix well. In a separate bowl, sift together dry ingredients. Add dry ingredients to pumpkin mixture and stir with a rubber spatula until combined.
Pour the batter evenly between the two pans. Use an offset spatula or table knife to spread the batter evenly so that it rises evenly.
Bake at 350F for about 1 hour, checking at 50 minutes by inserting a toothpick in the middle.* The toothpick should have a few moist crumbs sticking to it but not be wet. Remove from oven and let stand in the pans for 10 minutes. Remove loaves from the pans and cool completely on a wire rack.
To serve, slice thick slices and drizzle with Sunday Night Chocolate Premium Dessert Sauce.
Store, wrapped tightly in plastic wrap or in a sealed container, at room temperature for 5 days. The bread also freezes well by wrapping tightly in plastic wrap and storing in freezer bags.
Tips From Eileen
*Tip: The baking times will vary based on the pan size you choose. Muffins will take much less time then a large loaf or a Bundt cake. Keep an eye on the oven. The bread will rise and the centers will begin to look dry. Test for doneness earlier then you would expect for similar recipes.
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