Pumpkin Bread


1 c sugar
½ c dark brown sugar
1 c canned pumpkin
½ c salad oil
2 eggs
2 c flour
1 t baking soda
½ t salt
¾ t ground nutmeg
½ t cinnamon
¼ t ground ginger
¼ c water


In mixing bowl, put the 2 sugars, pumpkin, oil, and eggs. Beat until well blended. In a separate bowl, mix flour, baking soda, salt, nutmeg, cinnamon, and ginger. Add flour mixture slowly to pumpkin mixture and beat well. Stir in water. Oil a 9x5x3 inch loaf pan and pour the mixture into it. Bake at 350𝆩 for 65-75 minutes or until a knife inserted in the center comes out clean.

Submitted by Reva Deutsch, from “A Touch Of Love, A Pinch Of Tradition” B’nai B’rith Women #473, Grand Rapids, MI 1987