This Pumpkin Bread Recipe makes 2 loaves, freezes well, and your whole family will love it!
Pumpkin Bread Recipes
INGREDIENTS:
•3 1/2 cups all-purpose flour
•2 tsp. baking soda
•1 1/2 tsp. salt
•2 tsp. cinnamon
•2 tsp. nutmeg
•3 cups sugar
•4 eggs, beaten
16 ounce can of canned pumpkin
•2/3 cup water
•1 cup vegetable oil •1 cup chopped pecans
DIRECTIONS:
Preheat oven to 350. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add nuts. Mix well. Pour into two 9×5″ loaf pans. Bake 1 hour. Cool slightly remove from pans to let cool on a cookie rack. Makes great gifts, freezes well.
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Pumpkin Bread Recipe is my pet website, created out of my love of, well, PUMPKIN BREAD!
My affair with this moist, spicy treat began when I was a little girl in the North Carolina Mountains. I spent a lot of time with my grandparents and, what I assumed all grandmothers did, was make pumpkin bread several times a week. Oh, she was such a kind woman. I’d get off the school bus every school day and there would be my dog, Sam. We’d walk up to the house – a perfect little cottage flanked by evergreens and flower gardens. My grandmother would have a slice of pumpkin bread ready for me, on a plate usually reserved for Sunday lunches when the preacher stopped in after church.
She’d put the cool whip container on the counter with a big spoon so I could dip out as much as I wanted. Sometimes, I’d get two slices of pumpkin bread (from a pumpkin bread recipe she had saved from a Ruritan cookbook). I’d always feel kind of guilty about eating 2 slices, afraid that there wouldn’t be enough for everyone else. Anyway, I remember that the page in the cook book with my favorite dish on it was worn from use. She was a great cook, and an even better baker, so I’m sure she only used the cookbook in her later years, when she couldn’t remember the list of ingredients all that well anymore.
My grandmother baked pumpkin bread for me for so many years. It marked many a memorable day…some nice…some not great. Like, when there was bad news to tell me – like when my dog became very sick, or when my pony got into a sack of fertilizer and ate herself into near death…fresh baked pumpkin bread would always preface those events, with extra whipped topping, to soften the blow. It was also a way of celebrating for us, too. Good grades got good pumpkin bread. Hard work, in the yard or garden, or selfless giving, like sharing the few things I had with the “less fortunate”…rewarded with my favorite comfort food.
I still love pumpkin bread and I invite you to check out my pumpkin bread recipes at http://pumpkin-bread-recipe.yolasite.com
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