….October 16, 2014
On my life’s journey, I have encountered many lovely people and have collected wonderful recipes from them.
The following recipe was given to me by a gracious lady in 1968. We were in Colorado, and it was Christmas time.
This is one of my all-time and a family favorite. We always bake it for the Holidays.
It is delicious and I have received many compliments on it, and also given it to many people.
The origin of this Pumpkin Bread is unknown.
Since it is fall and pumpkin time, I thought this would be a good recipe to use to start our little collection.
- 3-1/3 cups flour (1/4 cup more for high altitude)
- 3 cups sugar
- 2 teaspoons soda
- 1-1/2 teaspoons salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Mix these dry ingredients together. Make a hole in the middle of these ingredients and add:
- 1 cup liquid oil
- 2 teaspoons vanilla
- 4 eggs
- 2/3 cups water plus 2 tablespoons
- 2 cups (1 regular, not double size) can pumpkin
- 1 cup nuts, chopped (optional) I usually leave these out
Beat until smooth. Bake in a 350 degree oven one hour or until done. Test with a toothpick. Makes 2 large loaves. Will make 4 small loaves with baking time reduced to about 55 minutes.
Makes eight small loaves in my Convection Oven approximately 60 to 65 minutes. I sometimes do these for gifts.
NOTE: Makes a large amount of batter. If doubling the recipe, you will need a big bowl.
This bread will be somewhat moist. Depending upon on the climate, you may want to refrigerate any leftovers.
At our home this usually isn’t necessary. Freezes well.