Pumpkin Bread Recipe
Hi Peace Family! Jami Mayberry here and since we are in the season for everything pumpkin I thought I would share my family’s recipe for Pumpkin Bread. The tradition began with my Grandmother Dessie and my mom faithfully makes this every year. She even takes some to work to share with co-workers and will even mail me a loaf from time to time (she freezes it and by the time I get it, it is thawed and fresh!). You can also make cupcakes with this recipe or use loaf pans. My grandmother used to use old coffee cans and they worked great! It is moist and delicious and perfect for fall and winter!
PUMPKIN BREAD
4 eggs
3/4 C. oil
1 medium can pumpkin pie filling
2 C. sugar
2 tsp. vanilla
3 tsp. each cinnamon, nutmeg, cloves
Sift Together:
2 1/2 C. flour
1 1/2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
Beat eggs until foamy; add oil, pumpkin and vanilla. Mix well.
Add sugar. Mix well.
Sprinkle spices. Mix well.
Mix dry ingredients into mixture 1/2 cup at a time.
Grease and flour baking pans. (My family always used coffee cans but you can use a tube or bunt pan or make cupcakes.)
Bake at 350
50 min. for coffee cans
30 min. for loaf pans
20 min. for cupcakes
Test with a toothpick in middle to make sure it’s done.
You must be logged in to post a comment.