With all of this 'back to school' talk
I'm feeling a little fallish (if that's a word),and since it definitely doesn't feel like fall here in Arizona...
I just pretend;
so at the risk of gaining five pounds,
I decided to pull out my mom's pumpkin bread recipe.
BEST EVER!
I should also mention I was born on Halloween,
so I'm somewhat of an expert on all things pumpkin...
just sayin'!
PUMPKIN BREAD
3 1/2 c. flour
1 1/2 tsp. salt
2 tsp. baking soda
3 c. sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 can pumpkin
1 c. vegetable oil
2/3 c. water
4 eggs
1 c. raisins (optional)
1 c. walnuts (optional)
Sift all dry ingredients together. Stir in liquid until smooth. Add eggs. Beat well. Add nuts and raisins. Grease and flour bread pans. Fill pans 1/2 full. Bake 350 degrees for 45-55 minutes until done. You can put in greased muffin tins for less baking time. Roll bread in white sugar.
Let cool and as Kade would say..."Life changing!"
We LOVE pumpkin bread. I make it for all my neighbors for Christmas as well as several extra loaves and I get raves on it. I made some for the German lady that cleans our stairwell last year and she said her family loved it. I ended up giving her another loaf and she was so excited. For all the breads they have over here, pumpkin is not one of them. Pumpkin seeds on top of breads, yes, but not pumpkin bread. Isn't that weird?
ReplyDeleteI've never heard of rolling it in sugar before. I might have to try that. It's not like it's got any calories, right?
BTW, our high today is supposed to be 66 degrees. Tomorrow it's supposed to be 62 for a high. Should I send some cool weather your way?
oh yum...must. try. that. :)
ReplyDelete