September 1, 2008
Grandma's Pumpkin Bread
3 1/2 cups flour
3 1/2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
Pinch of Nutmeg
1 1/2 teaspoons salt
8 oz butter, melted and cooled
2 15 oz cans pumpkin
2/3 cup water
Preheat oven to 350 degrees. Butter three regular loaf pans.
In a large bowl mix together sugar, pumpkin and cinnamon until smooth and well blended. Add water, then butter, stirring each until well blended. Add eggs and mix until just incorporated.
In a separate bowl, combine flour, baking soda and salt. Add this to the liquid in three parts, mixing each addition until just blended. Finish mixing the last addition of flour with a spatula by hand. Don't over mix.
Pour into loaf pans being sure the batter is spread evenly into the corners.
Bake for 45 minutes to 1 hour.
Let cool for 5-10 minutes in the pans, then remove from pans to finish cooling. You may need to run a table knife gently around the edge of the pans to get them to release smoothly.
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