Pumpkin Bread

Cathy Smith

By
@GrannyGrumpsTable

While stationed in Edzell, Scotland, the Doctor's wife made loaves of this and brought one to me. She graciously gave me her recipe. I have since changed bits here and there and added more seasonings that I like till this is the recipe I love. Every time I eat Pumpkin bread, I think of that lady and her generosity of spirit for a young sailor whose mother had just died and who was away from home an alone for the very first time.


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Comments:

Serves:

2 loaves or 1 bundt size

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

3 c
sugar
1 c
butter, melted
4
eggs
1 can(s)
pumpkin (2 cups homemade)
3 1/2 c
flour
2 tsp
baking soda
1 1/2 tsp
salt
1 tsp
cloves
2 tsp
cinnamon
1 tsp
nutmen
1 tsp
giner
2 1/2 c
milk
1 c
pecans, chopped (optional)

Directions Step-By-Step

1
Sift dry ingredients together with spices. Set aside.
2
Cream butter and sugar. Add pumpkin and mix well.
3
Mix melted butter and milk and add alternately with flour mixture.
4
Pour into greased floured 9×5 loaf pans or one Bundt pan. Bake for 60-75 minutes or until done.
5
This is delicious just as it is but it is also great sliced then toasted in the toaster and spread with a pat of butter or softened cream cheese.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American