Monastery pumpkin bread Recipe - Los Angeles Times
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Monastery pumpkin bread

Time 15 minutes
Yields Makes 3 (8x4-inch) loaves
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DEAR SOS: With holidays approaching I would like to bake some pumpkin bread using canned pumpkin. Is there a recipe in your vast files?

--KIM

DEAR KIM: From our vast pumpkin bread recipe file we chose the Monastery Pumpkin Bread, made and sold by nuns of the Monastery of the Angels in Hollywood. It’s been a favorite of our readers throughout the decades.

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1

Preheat oven to 350 degrees. Grease three 8x4-inch loaf pans.

2

Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt.

3

Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients.

4

Turn into the greased loaf pans and top with walnut halves. Bake for 1 hour or until wood pick inserted in center comes out clean. Cool before slicing. Serve with butter.

Bread freezes well and tastes best slightly warm, spread with butter.