Recipe: Monastery Pumpkin Bread
DEAR SOS: With holidays approaching I would like to bake some pumpkin bread using canned pumpkin. Is there a recipe in your vast files?
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.
MONASTERY PUMPKIN BREAD
3 1/2 cups sifted flour
3 cups sugar
2 teaspoons soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons salt
4 eggs, beaten
1 cup oil
2/3 cup water
2 cups mashed, cooked pumpkin
Sift together flour, sugar, soda, cinnamon, nutmeg and salt. Combine eggs, oil, water and pumpkin and mix well. Stir into dry ingredients.
Turn into 3 greased 8x4-inch loaf pans and top with walnut halves. Bake at 350 degrees 1 hour or until wood pick inserted in center comes out clean. Cool before slicing. Serve with butter. Makes 3 (8x4-inch) loaves.
Note: Bread freezes well and tastes best slightly warm, spread with butter.
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