Pumpkin Bread
By
Cynthia Martinez
@Devinesalvage
1
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.
Rating:
★★★★☆ 2 votes
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
- 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)
WET INGREDIENT
How to Make Pumpkin Bread
- 1Sift all dry ingredients together. That would be flour, spices, salt, baking soda and sugar.
- 2Mix the dry ingredients with all the wet ingredients. Then add nuts and raisins.
- 3Grease 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 Pumpkin Bread
Course/Dish: Sweet Breads, Savory Breads
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
