My first attempt at pumpkin bread turned out SO DRY, it was like chewing on five Saltine crackers at once.
[Fast-forward through a few more failures] I finally asked my friend, Pappa, if she would mind sharing her mom's pumpkin bread recipe with me. Pappa sent me the recipe, I attempted to make it, and I ended up with an exploding mess.
At this point I quit all attempts at cooking and baking for a while. [Fast-forward to my sophomore year in the real world] I decided to give Pappa's pumpkin bread recipe another try - I'm so glad I did.
It is the most amazingly moist (sorry to all those who hate that word), pumpkiny delicious creation I've ever had the pleasure of eating.
What you need....
- 3 cups sugar
- 4 eggs, beaten
- 1 cup salad oil (vegetable oil works fine, too)
- 1-1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2/3 cup coke
- 2 cups canned pumpkin
- 3-1/2 cups flour
- 2 teaspoons baking soda
How to make it...
In a large bowl, mix the sugar, eggs, oil, salt, cinnamon, nutmeg and Coke. Add the pumpkin and mix well. Stir in the flour and baking soda. Place in two well-greased loaf pans. Bake at 350 degrees for 1 hour.
If your loaf pans are small (i.e. 8 x 4) use three pans to avoid exploding pumpkin bread - no need to adjust baking time, it will still take the full hour to cook all the way through. K, byeeee!
