Sunday, October 21, 2012

Rita's Pumpkin Bread Recipe

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 eggs
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


  1. Preheat oven to 350. Spray loaf pans with cooking spray.
  2.  In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. 
  3. In a separate bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. 
  4. Stir the dry ingredients into the pumpkin mixture until just blended.  Add raisins and walnuts.  Pour into the prepared pans.
  5. 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.
How far back do you think this recipe goes? Could I use it in a novel set in the early 1900s?
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Cecelia Dowdy said...

Sounds yummy! Thanks for sharing!

Cathy Baker said...

I will be making these for our early Thanksgiving celebration on November 10. Chocolate chips and doesn't get much better than that

Rita Gerlach said...

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.