pumpkin bread
While stationed in Edzell, Scotland, the Doctor's wife made loaves of this and brought one to me. She graciously gave me her recipe. I have since changed bits here and there and added more seasonings that I like till this is the recipe I love. Every time I eat Pumpkin bread, I think of that lady and her generosity of spirit for a young sailor whose mother had just died and who was away from home an alone for the very first time.
prep time
10 Min
cook time
1 Hr
method
Bake
yield
2 loaves or 1 bundt size
Ingredients
- 3 cups sugar
- 1 cup butter, melted
- 4 - eggs
- 1 can pumpkin (2 cups homemade)
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 1 teaspoon nutmen
- 1 teaspoon giner
- 2 1/2 cups milk
- 1 cup pecans, chopped (optional)
How To Make pumpkin bread
-
Step 1Sift dry ingredients together with spices. Set aside.
-
Step 2Cream butter and sugar. Add pumpkin and mix well.
-
Step 3Mix melted butter and milk and add alternately with flour mixture.
-
Step 4Pour into greased floured 9×5 loaf pans or one Bundt pan. Bake for 60-75 minutes or until done.
-
Step 5This is delicious just as it is but it is also great sliced then toasted in the toaster and spread with a pat of butter or softened cream cheese.
- 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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