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Pumpkin Bread

I altered the recipe of 2 large coffee can loaves so much that I thought I better note the changes.


  • 3 c sugar
  • 2 tsp molasses
  • 1 c oil (I combined coconut, butter and lard)
  • 2 eggs, beaten
  • 3-4 c pumpkin
  • 1/8-1/4 tsp nutmeg
  • ¼ tsp ginger
  • 2 ½ tsp cinnamon
  • 3 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla
  • 4 ½ c flour
  • 1 c chopped nuts (optional)
  • 1 1/3 c raisins (Optional)


  1. Mix in order given. I mixed everything before the baking soda together. then sifted in the baking soda and added the remaining ingredients (except I forgot the raisins) and mixed the batter all together.

  2. I greased a cake pan and a bread pan (because I didn't have 2 of either) and baked at 350⁰ for 1hr - 1hr 20min or until knife inserted in center comes out clean.

  3. Cool on racks.

  4. Refrigerate or freeze

  5. Best after aging a few days (I wouldn't know about this... I ate mine still warm from the oven.)

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