Pumpkin Bread

Submitted by on Sunday, November 9, 2008 23:44
Posted in category Breakfast and Bread

This recipe comes from Jane McDavitt, Maria VonderBrink’s grandmother. She made this often in the fall. Mary Ann makes this regularly in the fall for the grandchildren.


  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 2 cups sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine, softened
  • 2 eggs
  • 1 can (1 pound) pumpkin


  • Lightly grease 3 loaf pans 7 x 3.5 x 2 inches. Preheat oven to 350 degrees. Sift flour with slat, baking powder, baking soda, cinnamon, cloves, and nutmeg and set aside. In a large bowl of electric mixer, using medium speed, beat sugar with butter until just blended. Add eggs, on at a time, beating well after each addition continue beating until very light and fluffy. Beat in pumpkin, at a low speed, beat in flour mixture until combined. Turn batter into prepared pand, dividing evenly, place on cookie sheet. Bake 50 to 55 minutes or until cake tested inserted into center comes out clean. Let cool in pans 10 minutes, turn onto wire racks to cool completely.


  • To store, wrap each loaf in freezer paper, and foil. Can be frozen to be enjoyed later.
  • You may want to make this in 2 loaf pans rather than 3.

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