Pumpkin Bread

Cynthia Martinez

By
@Devinesalvage

This is my Great, Great Aunt Jeannette Sutton's recipe. It was printed in my mom's cookbook she made for us over 20 years ago. It is good.


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Comments:

Serves:

depends on how you slice it

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 tsp
salt
1 1/2 tsp
nutmeg
2 tsp
baking soda
1 tsp
cinnamon
3 c
sugar
3 1/2 c
all purpose flour
1 tsp
allspice, ground

WET INGREDIENT

4
eggs, slightly beaten
1 c
wesson oil
1 can(s)
pumpkin or you can use pureed pumpkin if you have it
1 c
sweet pecans
1 c
raisins (optional)

Directions Step-By-Step

1
Sift all dry ingredients together. That would be flour, spices, salt, baking soda and sugar.
2
Mix the dry ingredients with all the wet ingredients. Then add nuts and raisins.
3
Grease and flour 2 loaf pans. I swear the original recipes say to grease and flour 4-1 lb coffee cans or 8-vegetable cans and fill half full. Now that is a hoot. Bake at 350 for about 1 hour or until firm.

About this Recipe

Course/Dish: Sweet Breads, Savory Breads
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids