I decided today was a good day to make this as I wanted the smell of something wonderful baking. It stores well in the freezer and will be good until Thanksgiving.
This was one of my mothers favorite holiday pumpkin recipes. My Sister eats it as dessert with whipped cream on top. Some of my friends think it is a spice bread not a pumpkin bread but it is clearly pumpkin. I love it because it is very spiced.
Before you make this make sure you start with a very large bowl.
I use my Mom’s large dutch oven.
Makes 5 loaves in large throwaway pans 3-4 in regular bread pans..
Preheat oven to 350 degrees
3 sticks melted butter or Oleo (margarine)
5 1/4 cups sifted flour
1 tablespoon baking soda
1 teaspoon salt
3/4 teaspoon cloves
1 1/2 teaspoons nutmeg
1 teaspoon mace
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
Combine In very big container
3 cups pumpkins (Fresh or Canned) See my notes on preparing fresh pumpkin
6 eggs or egg beaters
1 cup water
4 1/2 cups sugar
Add Oleo, Sifted Ingredients and 1 1/2 tsp Vanilla
Add Ins (optional) I like mine plain
Chopped Dates 16 oz for 2 loaves
Chopped Walnuts 1 cup per loaf
Bake for 1 hour 15 minutes at 350° A bit longer is using normal bread pans