This is a fall favorite at our house, and it was my mom’s recipe! Moist and flavorful, and it freezes well. You can also make this as muffins or mini bread loaves by adjusting the time—allow about 15-20 minutes for muffins and about 25-30 minutes (or until the tops are firm and a toothpick comes out clean) for mini-loaves.
1 15-oz. can pumpkin puree
2 cups sugar
1 cup milk
4 eggs
½ cup softened butter
4 cups all purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-2 T. cinnamon
2 cups chopped nuts walnuts or pecans
Preheat the oven to 350º and spray two 9 x 5” loaf pans. In a large bowl, combine the pumpkin puree, sugar, milk, eggs and butter with a mixer until well blended. In a smaller bowl, combine the flour and spices, then gradually blend these dry ingredients into the pumpkin mixture. Stir in the nuts. Divide the dough between the prepared pans and bake for 55-65 minutes, until the centers are set. Cool in the pan about 10 minutes, then remove to a wire rack to cool completely. Freezes well.