November 12, 2012

Pumpkin Bread

It's November and I've had a taste for pumpkin bread. Unfortunately my mother's recipe has been misplaced for over a year now. I was hoping I'd posted it here on the blog, but although I've referred to it a few times, the recipe itself wasn't here.

The other day as I was cleaning a stack of papers, I found it! So, in case I misplace it again, I'm going to post it here for you all to enjoy too. It's what I call a "luxury recipe" because it requires four eggs, but if you live on a farm and your hens are cooperating, four eggs is easy. (And conversely, if you live on a farm and it's November and your hens are old, you still might have to go to the store to buy a dozen eggs so you can make pumpkin bread.)
Pumpkin Bread

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/8 tsp mace
1/8 tsp allspice
1/4 tsp ginger
3 cups sugar
4 eggs, beaten
2 cups of fresh pumpkin or 16 oz of canned pumpkin
2/3 cup water if pumpkin is canned OR
1/2 cup water if pumpkin is fresh or frozen
1 cup vegetable oil
1 cup chopped pecans (optional)

Preheat the oven to 350 degrees. Combine flour, soda, salt, spices and sugar in large mixing bowl. In another large bowl, combine eggs, water, oil and pumpkin, stir until blended. Mix wet and dry ingredients together, add nuts and mix well. Pour into two 9x5" loaf pans. Bake 1 hour. Cool slightly and take out of pans to let cool on a rack.

NOTE - the original directions do not say to grease the loaf pans, but I do grease the bottom lightly.

I never let it cool all the way before slicing off a piece and spreading butter on top. YUM.

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