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Grandmas Pumpkin Bread

By Nan

October 7, 2016

It is that time of the year again. The leaves are turning bright yellow, orange and red. The air feels crisp and chilly. Our Fall harvest is complete.This year we raised about 3 dozen Sugar Pie Pumpkins.They will be used in pies and breads. We also add pureed pumpkin when making corn bread. This provides extra nutrition,texture and moisture. One of my most cherished memories of my grandmother is her pumpkin bread. When she baked pumpkin bread the entire house had a sweet spicy aroma that I will never forget.

Pumpkin Harvest 2016
Sugar Pie Pumpkins off to a fantastic start!
Pumpkin Breads!

This is her recipe:

Start with a fresh Sugar Pie Pumpkin, wash the pumpkin and cut in half. Then scoop out the seeds. Bake the pumpkin on a cookie sheet in a 350 degree oven for about 40 minutes. When you can easily pierce the pumpkin with a fork, scoop the flesh out and puree it. This recipe makes 2 loaves.The oven should be set at 350 degrees and it takes about 75 minutes to bake. Mix all of the following ingredients together. 3 1/2 cups of flour, 2 tsp.baking soda, 2 heaping tsp. baking powder, 1 1/2 tsp. salt, 2 tsp. cinnamon, 1tsp.nutmeg, 1/4tsp.grd. cloves, 2 cups sugar, 1/2 cup vegetable oil, 5 eggs, 2/3 cup water, and 3 cups of pureed pumpkin. When thoroughly mixed add 1/2 cup golden raisins and 2/3 cup chopped walnuts. Place in 2 loaf pans that have been greased and dusted with flour. This bread will take about 75 minutes to bake. Be sure to test for doneness with a butter knife inserted in the middle of the loaf. If it comes out clean it is done. I hope you enjoy this bread as much as we do. Maybe you will make your own cherished memories!