Over the years, I've collected a lot of great recipes. It was back in the 70s in a high school home economics class ( do they even still have those?) that I first made this recipe for pumpkin bread, and it became a family favorite. It's a recipe that would have made June Cleaver proud.
It's delicious on its own. But it's really good toasted with a slathering of butter on it for breakfast, or a sprinkling of powdered sugar.
So here we go....
1 (15 ounce) can pumpkin puree
4 eggs1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 box of raisins ~ optional
1 cup of chopped walnuts ~ optional
Directions
- Preheat oven to 350. Spray loaf pans with cooking spray.
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
- In a separate bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Add raisins and walnuts. Pour into the prepared pans.
- Bake for about 60-70 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Cool the loaves before removing them from the pans.
If you haven't stopped by my website, please do. http://ritagerlach.blogspot.com
3 comments:
Sounds yummy! Thanks for sharing!
I will be making these for our early Thanksgiving celebration on November 10. Chocolate chips and pumpkin...it doesn't get much better than that
Chocolate chips sounds really good, Cathy. I've always made this recipe with raisins and walnuts. A layer of cream cheese icing on the top is good too.
Post a Comment