It's fall, it's time for all things - PUMPKIN! Whether it is bread, lattes, cookies or scones...'tis the season for pumpkin and/or spiced everything. I literally crave this pumpkin bread at the first sign of the cool fall air moving in.
The thing about this recipe is that although it is a family recipe, no one knows much about it. We're realizing just how often that is the case. Our family just knows we've always made it this way. And each fall, you can bet that among the aunts, sisters, cousins, etc....we all make it at at least once...I'm getting ready for round two though ;) This year I called my mom when I made it the first time, just to double check the recipe - and or course to see what she knew about it. I had the recipe right, but all mom knew was that it was Grandma Lula Heape's recipe, well-loved for sure as the recipe card is a stained mess.
The other thing I like about this recipe is the size. It makes two traditional large loaves! I've cut it in half for just us (saving the other half-can of pumpkin for pancakes), or, I've also made several mini-loaves to use as gifts or to freeze. I admit though, it's pretty hard to give away ;)
It's the perfect fall bread! Plus, you can add your own twist with the spices, nuts, etc. Make it your way!
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| Looks good, tastes good! |
Pumpkin Bread
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Simple Baking Ingredients |
3 C sugar
4 Eggs
1.5 Tsp salt
1 Tsp cinnamon
1 Tsp nutmeg (optional)
½ Tsp vanilla
2 Tsp baking soda
3.5 C flour
2/3 C water
2 C pumpkin (1 can)
1 C oil
1 C nuts (optional)
Mix all ingredients, adding oil last – slowly. Grease large
2 large loaf pans (or use smaller if you want multiple small loaves). Bake at
350 degrees until done (large loaf pans take 45-60 min).
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| Blend on low.... |
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| Then slowly add oil last |
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| Transfer to your choice of pans |
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| This batch makes 2 large loaves, or, in my case, I made 1 large and 2 small |
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| Picture Perfect! |
DID YOU TRY IT? LET US KNOW!! LEAVE A COMMENT,
WE WANT TO KNOW WHAT YOU THINK!
