Weather's getting cooler and my kids (grown) are asking me about my pumpkin bread recipe! They grew up eating it on cold days. They remember walking a mile up the hill, often thru snow, from the bus stop to our house (we lived in a rural mountain setting) and coming home to some warm pumpkin bread ready to eat! OK, my kids and I know that this recipe has a lot of oil in it (and eggs) but there is no better recipe for the flavor and for, obviously, for nostalgia! Try it, you'll like it!
Pumpkin Bread
3 1/2 cups sifted Flour
3 cups sugar
2 tsp. soda
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt
4 eggs
1 cup oil
2/3 cup water
2 cups Canned Pumpkin
Sift dry ingredients. Combine eggs, oil, water & Pumpkin. Stir into dry ingredients. Turn into 3 greased 8x4 inch loaf pans. Bake at 350 degrees for 1 hour, or until a wood toothpick inserted in center comes out clean. Cool before slicing. Tastes best slightly warm, spread with butter. (You'll just have to imagine the wonderful smell!)
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