Alaska’s Oldest Hunting Lodge Est. 1937

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Pumpkin Bread

Serves: 2 Loafs
This recipe was passed down from Steve’s Dad and it is a Fall favorite at our lodge & home. Steve often bakes up a double batch to share with family and friends!

Ingredients

DRY INGREDIENTS
3-1/3 cups Flour, sifted 4 eggs, beaten
2 tsp Baking Soda 2/3 cup water
1⁄2 tsp Baking Powder 2/3 cup vegetable oil
1-1/2 tsp Salt 2-2/3 cups sugar
1 tsp Cinnamon 1 tsp vanilla
1 tsp Nutmeg
OTHER INGREDIENTS
3-1/3 cups Flour, sifted 4 eggs, beaten
2 tsp Baking Soda 2/3 cup water
1⁄2 tsp Baking Powder 2/3 cup vegetable oil
1-1/2 tsp Salt 2-2/3 cups sugar
1 tsp Cinnamon 1 tsp vanilla
1 tsp Nutmeg 2 cups pumpkin (not Pie filling)

Directions

Preheat oven to 35o°. Grease and flour two 5 x 9 loaf pans.
Whisk all dry ingredients together in a bowl.
In separate bowl mix together beaten eggs, water, oil, sugar, vanilla & pumpkin. Mix well,
by hand, then add your dry ingredients to the pumpkin mixture. Mix until mostly all
lumps are well blended in. (I just use a wooden spoon & mix by hand).
Pour 1⁄2 of mixture into each prepared loaf pan.
Bake in preheated oven 50 – 60 minutes, until golden brown and a wooden toothpick
comes out dry.
Let cool in pans for 5 minutes, remove to wire rack.

Enjoy warm or cool!

Recipe PDF