Grandmas Pumpkin Bread

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.

Here is just a part of this years Sugar Pumpkin...

In this July 2, 2016 photo our pumpkins are off...

This is Pumpkin bread made with 2 of our Sugar ...

This is her recipe. It makes 2 loaves:

Preheat the oven to 350 degrees

Wash and cut in half 1 Sugar Pie Pumpkin, then scoop out the seeds.

Bake the pumpkin on a cookie sheet, cut side down, for about 40 minutes. When you can easily pierce the pumpkin with a fork, scoop the flesh out and puree it.

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

1 tsp nutmeg

1/4tsp ground cloves

2 cups sugar

1/2 cup vegetable oil

5 eggs

2/3 cup water

3 cups of pureed pumpkin

When thoroughly mixed add:

1/2 cup golden raisins

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. When 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!