This is my Aunt Mair’s recipe which is used very frequently in our family. It’s been shipped around the world in care packages and baked en masse for Thanksgiving and for any other fall occasion. Once I cut into a loaf I cannot. stop. going back for slice after slice. It is baked to perfection when it has a slightly crispy top.

Serves: 12 - 14
Makes 2 loaves or 24 muffins
Difficulty level: Easy
Total time: 1 hour, 30 minutes

You’ll need:
2 loaf pans or 2, 12-muffin pans
1 16 oz. can pumpkin
3 eggs
1 cup vegetable oil
3 cups flour
3 cups sugar
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Let’s do it!

  • Preheat oven to 350. Grease 2 loaf pans or 2 muffin tins or 1 of each.

  • Combine all of the west ingredients in a stand mixer or whisk by hand.

  • Add the rest of the ingredients and mix until incorporated. Use a rubber spatula to scrape down the sides because you don’t want any sneaky clumps of dry ingredients to get left behind. Batter will be thick.

  • Distribute the batter evenly into the pans and bake for one hour, or until a toothpick inserted comes out clean. You may need to add 5 - 10 more minutes of bake time. Bake on the top rack so that your breads can get that beautiful crispy top.

  • Cool completely on a wire rack, then turn your breads out of the pans.

  • Slice and serve and slice and serve and slice and serve forever and ever.


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