"little red shack" pumpkin bread

goirish86 avatar
By linda hennessey
from chesterfield, MO

Barney's is a seasonal outdoor "little red shack" family run Bar-B-Q restaurant that opened in St. Louis in 1963. They are known for this homemade pumpkin cake dessert. I tried a combination of several recipes until I came up with this one that taste very similar to this family favorite. Whenever I take this cake to a function it gets rave reviews. I think the secret is the added vanilla.

serves 12 slices
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For "little red shack" pumpkin bread

  • MIX TOGETHER
  • 3 c
    sugar
  • 1 c
    canola oil
  • MIX IN
  • 4 lg
    eggs (or 3 jumbo)
  • 15 oz
    can of libby's pumpkin (plain with no spices added)
  • MIX IN
  • 3 c
    flour
  • 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    cinnamon
  • 1 tsp
    nutmeg
  • 1 tsp
    cloves
  • 1/2 tsp
    pumpkin pie spice
  • 1/2 tsp
    salt
  • MIX IN LASTLY
  • 1 tsp
    vanilla extract

How To Make "little red shack" pumpkin bread

  • 1
    Preheat oven to 350 degrees.
  • 2
    Line the bottom of an Angel Food Cake Pan (that has a removable bottom) with parchment paper or waxed paper. Pour cake batter into cake pan.
  • 3
    Bake for 1 hour and 15 minutes or until a toothpick can be inserted and comes out clean. Let the cake rest for 15 minutes before removing from pan. (run knife up and down sides of pan to loosen cake before removing from pan)
  • Individually wrapped slices.
    4
    Let cake cool completely before cutting. Note: You can sprinkle powdered sugar on the top of the cake before slicing.

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