pumpkin bread

Name: Pumpkin Bread
Prep time: 20 min
Cook time: 1 h
Cuisine: Southern
Ingredients: 1/2 teaspoon(s) salt; 1 1/2 teaspoon(s) nutmeg; 2 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon; 3 cup(s) sugar; 3 1/2 cup(s) all purpose flour; 1 teaspoon(s) allspice, ground; ## WET INGREDIENT; 4 - eggs, slightly beaten; 1 cup(s) wesson oil; 1 can(s) pumpkin or you can use pureed pumpkin if you have it; 1 cup(s) sweet pecans; 1 cup(s) raisins (optional)

(2 RATINGS)

181 Pinches 1 Photo

Cynthia Rivers Martinez

Dothan, AL

Updated on Nov 11, 2012

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.

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This is a borrowed picture. I am trying to get many of the old family recipes loaded instead of waiting to make each and every one.

prep time 20 Min

cook time 1 Hr

method Bake

yield depends on how you slice it

Ingredients

1/2 teaspoon salt
1 1/2 teaspoons nutmeg
2 teaspoons baking soda
1 teaspoon cinnamon
3 cups sugar
3 1/2 cups all purpose flour
1 teaspoon allspice, ground
WET INGREDIENT
4 - eggs, slightly beaten
1 cup wesson oil
1 can pumpkin or you can use pureed pumpkin if you have it
1 cup sweet pecans
1 cup raisins (optional)

How To Make pumpkin bread

Step 1

Sift all dry ingredients together. That would be flour, spices, salt, baking soda and sugar.

Step 2

Mix the dry ingredients with all the wet ingredients. Then add nuts and raisins.
Step 3

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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