Grammy’s Pumpkin Bread

My grandmother always made her pumpkin bread during the cold months. Each visit she made sure there was a fresh loaf ready for us to take home to enjoy during the week. Since she passed this fall I decided to get out her recipe and make some in honor of her. I know she would love to know the pumpkin bread is being enjoyed by many.

Ingredients You Need

• 3 ½ Cups of Flour
• 2 Teaspoons of Baking Soda
• ½ Teaspoon of Salt
• 1 Teaspoon of Cinnamon
• 1 Teaspoon of Nutmeg
• 3 Cups of Sugar
• 1 Cup of Oil
• 4 Eggs
• 2/3 Cup Water
• 1 Can Pumpkin
• Softened Butter to Grease Pans

Supplies You Need

• Large Mixing Bowl
• Medium Mixing Bowl
• 3 Large Loaf Pans
• Electric Mixer
• Large Sifter
• Measuring Cups
• Measuring Spoons
• Can Opener
• Cooling Rack

Making the Pumpkin Bread

• Preheat your oven to 350 degrees Fahrenheit.
• In the medium mixing bowl sift together the flour, baking soda, salt, cinnamon, nutmeg and sugar. Set aside.
• In the large mixing bowl add your eggs, oil, water and pumpkin. Mix together well using your electric mixer.
• Slowly add the dry ingredients to the wet ingredients, mixing well with the electric mixer after adding a little at a time until all the dry ingredients are mixed in.
• Take a paper towel and grease all three loaf pans with your softened butter so that no part of the bread will stick.
• Pour the batter evenly into each of your three loaf pans and place in the oven for 45 minutes. Take out and cool on a cooling rack and then remove from your loaf pans once bread is cooled.
• Slice the pumpkin bread into ¾ inch pieces and serve with a glass of milk or coffee. Enjoy!

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