Every year before Thanksgiving for as long as I can remember, I have made Pumpkin Bread.
A few years ago, my son, Neal started making it with me. It became a family tradition. Usually on a Wed. night while his dad was bowling, we would make Pumpkin Bread.
This year, due to my knee issue, I watched and he made the bread.
It was wonderful as usual.
Over the years I have tried multiple recipes, but this one is our favorite. I originally found it in the Pennsylvania State Grange Cookbook produced in 1972.
Pumpkin Bread
Ingredients:
- 3 Cups Flour
- 1 tsp. soda
- 1 tsp. salt
- 3 tsp. cinnamon
- 2 cups sugar
- 2 cups pumpkin
- 4 eggs
- 1 1/4 cup cooking oil or melted shortening
- 1/2 cup nuts if desired
Instructions:
- Preheat oven to 350 degrees.
- Grease and flour two loaf pans.
- Mix all dry ingredients in a large mixing bowl.
- Make a well in the center.
- Add all the wet ingredients into the well.
- Stir only enough to mix both wet and dry ingredients.
- Pour into two loaf pans.
- Bake for 1 hour at 350 degrees.
- Cool before eating.
Enjoy!
NOTE: I like to make these a day or two before serving. The bread is moister after a day. It is also great to freeze. I usually freeze some and bring it out for Christmas get-togethers.
Recipe to Download for Printing
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