Recipes

Pumpkin Bread

 

….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.

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