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:

1. Preheat oven to 350 degrees.
2. Grease and flour two loaf pans.
3. Mix all dry ingredients in a large mixing bowl.
4. Make a well in the center.
5. Add all the wet ingredients into the well.
6. Stir only enough to mix both wet and dry ingredients.
7. Pour into two loaf pans.
8. Bake for 1 hour at 350 degrees.
9. 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