Pumpkin Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/4 c. vegetable oil
2/3 c. water
4 eggs
2 c. canned pumpkin
3 1/2 c. flour
1 1/2 tsp. salt
1 1/2 tsp. nutmeg
2 tsp. baking soda
1 1/2 tsp. cinnamon
3 1/4 c. sugar
8 oz. chopped dates
1/2-1 c. chopped walnuts (if desired)
1 tsp. vanilla
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Directions: |
Directions:Grease and flour 3 loaf pans. Combine vegetable oil, water, eggs, and pumpkin in saucepan. Bring mixture to a slight boil over low heat, then slightly cool. In a large bowl, sift flour, salt, nutmeg, baking soda, cinnamon, and sugar. Make a well in the dry ingredients, and pour the slightly cooled pumpkin mixture into center. Blend everything together, making sure to get all of the dry ingredients incorporated. Then, stir in the dates, walnuts (if desired), and vanilla. Pour batter into butter loaf pans. Bake at 350º for about one hour or until toothpick in center comes out clean. Cool on wire rack for about 10 minutes, then remove from pan. When cool, sprinkle top with powdered sugar. |
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Number Of
Servings: |
Number Of
Servings:3 loaves |
Personal
Notes: |
Personal
Notes: Kelley says, "I have probably made 500 loaves of this pumpkin bread in my lifetime. It makes great gifts. Just use the foil mini-loaves and cover with plastic wrap and a bow. I believe the Kessick boys, Christopher and Jonathan, hope I send some each year for Christmas. My mother, Glenna Blaine Allison, passed this recipe down to me, and I tweaked it a bit with a little more sugar, spices, and oil. Hers was delicious too, though. Mom added 1/2 c. raisins to her original recipe and that was good, as well."
Oh, and the picture attached to this recipe was taken in 2010 when Mom was leaving at the Airport for a Mediterranean cruise. She left me at home, but had a great time anyway!!
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