I stumbled on this recipe last week and, knowing I had some canned pumpkin in the cupboard, thought I’d give it a try.
This pumpkin bread (or loaf) is known as the Monastery of the Angels’ Pumpkin Bread, and is reputed to be the recipe used by the nuns in the Monastery in California. All I know is that it made a darned good pumpkin bread (or loaf).
This recipe makes 3 loaves but it freezes beautifully, so you can enjoy one right away and freeze a couple for later.
Summary: This is a classic, moist pumpkin bread. Makes 3 large loaves or try it as mini loaves.
- 3 1/2 cups sifted all-purpose flour
- 3 cups white sugar
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 1/2 tsp. salt
- 4 eggs beaten
- 1 cup oil
- 2/3 cup water
- 2 cups canned pumpkin puree (not pie filling)
- Walnut halves (optional)
- In a large bowl, sift or whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt. In a separate bowl, combine the eggs, oil, water and pumpkin and mix well. Stir into dry ingredients.
- Spoon into three greased loaf pans and top with a few walnut halves, if desired. Bake at 350° F. for one hour or until cake tester inserted in centre comes out clean.
- Allow to cool before slicing. Tastes best slightly warm, spread with butter.
Prep time: 15 min | Cook time: 1 hour | Total time: 1 hour 15 min
Number of servings (yield): 3