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
1 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
- 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.
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