The smell and taste of pumpkin pie will come to mind when making this wonderful bread! This recipe comes from the grandmother of my wonderful friend Liz. Make muffins and freeze for an easy breakfast or snack. Optionally fold in raisin and/or nuts before baking. If using nuts or raisins, please make sure your children are old enough to eat them and that they do not have an allergic reaction to nuts. The bread and muffins displayed below do not contain the raisins or nuts, because my oldest son does not like them in the pumpkin bread/muffins and this is his favorite snack! For my youngest son’s favorite snack see Alice’s Banana Bread.
Ingredients
3 cups of all-purpose flour
2 teaspoons of baking soda
1 tablespoon of cinnamon
1 tablespoon of nutmeg
Dash of salt
1 cup of butter
2 1/2 cups of sugar
4 eggs
1 – 15 oz. can of pumpkin
2/3 cup water
Technique
In a large bowl measure all dry ingredients and set aside. This will create a Mise en Place to make it easier and quicker to make the bread. See technique Mise en Place. In a large mixing bowl cream sugar and butter with a mixer. Incorporate eggs one at a time. Add pumpkin and water and mix gently. Gradually add dry ingredients. Bake in a preheated oven at 350 degrees for about 1 hour for bread, about 30 minutes for a mini loaf pan and about 15 – 20 minutes for regular sized muffins or when a butter knife is inserted it comes out clean.
Julie, these were my fav! Banana was delicious too, but I think the pumpkin bread (new to me:)) is my new Fav! I’m going to try this recipe out tomorrow, any tips on how to get them as fluffy and moist as yours are?? Thanks again, I am reluctantly sharing them with the fam 😉