"little red shack" pumpkin bread
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.
prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
12 slices
Ingredients
- MIX TOGETHER
- 3 cups sugar
- 1 cup canola oil
- MIX IN
- 4 large eggs (or 3 jumbo)
- 15 ounces can of libby's pumpkin (plain with no spices added)
- MIX IN
- 3 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- MIX IN LASTLY
- 1 teaspoon vanilla extract
How To Make "little red shack" pumpkin bread
-
Step 1Preheat oven to 350 degrees.
-
Step 2Line 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.
-
Step 3Bake 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)
-
Step 4Let cake cool completely before cutting. Note: You can sprinkle powdered sugar on the top of the cake before slicing. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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