Pumpkin Bread

Name: Pumpkin Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: depends on how you slice it
Cuisine: Southern
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)

By Cynthia Rivers Martinez
@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.

Rating:

★★★★☆ 2 votes4

Comments:

5 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)
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How to Make Pumpkin Bread

Step-by-Step

Sift all dry ingredients together. That would be flour, spices, salt, baking soda and sugar.
Mix the dry ingredients with all the wet ingredients. Then add nuts and raisins.
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.

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