Yummy Pumpkin Bread. Okay, so you know how some days you wake up and just want a specific food? This morning as I turned my water on for tea I just knew I needed some Yummy Pumpkin Bread to go with it. I immediately started making some. There was no arguing with myself I was going to have pumpkin bread.
Out of my stashed recipes, I found this recipe that I am sure came off the back of a Libby Pumpkin can at some point in the last 40 years. As my computer is dying a slow death I have been backing it up with Time Machine and revisiting years of saved files and recipes, this is one of them.
As you may have guessed the pumpkin bread is now in the oven and my house has a wonderful smell drifting through it. And later I will enjoy it with my tea!
Here is the recipe you are waiting for! Try it and let me know what you think. Please feel free to share your favorite pumpkin bread recipe because sometimes you just need pumpkin bread to go with tea.
Yummy Pumpkin Bread
3 1/2 c. all-purpose flour
1/4 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. each nutmeg, cloves, cinnamon
1 1/2 c. each granulated sugar and packed brown sugar
1 c. oil ( I used 1/2 butter and 1/2 coconut oil)
2 c. canned pumpkin
4 eggs
1 c. each raisins and nuts (optional) ( I used 1 cup of chopped walnuts)
Sift together flour, baking powder, baking soda, salt, and
spices. Add the sugars, mixing well.
***It is worth the sifting just for the memories. I have a sifter that looks just like the one from my childhood.
Mix dry ingredients with the oil and pumpkin, stirring until
well, combined.
Add eggs, one at a time, blending thoroughly. Pour into 2
greased and floured 9 1/2 x 5 1/4-inch loaf pans.
Bake at 350 degrees for 50 to 60 minutes or until the tester
comes out clean. Cool for 5 minutes. Remove from pans.
Place on a wire rack to cool.