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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c softened margarine or shortening
2 c sugar
3 eggs
1 tsp vanilla
½ tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
½ tsp salt
3 c flour
2 c canned pumpkin (not pie filling)
1 c chopped walnuts (optional)
Directions:
Directions:
Mix together margarine and sugar. Stir eggs and vanilla into margarine mixture. Sift together dry ingredients (except nuts) and add to the sugar mixture. Add pumkin to the batter, add nuts (optional); mix well. Pour and spread batter into two loaf pans. Bake @ 350º for 45-60 minutes, until inserted knifeblade comes out clean.
Personal Notes:
Personal Notes:
Every Fall, we can count on at least a few batches of Pumpkin Bread - it's probably our favorite baked thing. Andrew got a great idea last year and insisted we could make French toast out of it... it was too sweet for most, but he thought it was pretty great.
Tana Cowden was a preschool teacher where Kathy Rains worked. On the recipe card, her name looks like "Tuna Chowder," so for a long time, this recipe went unused.

 

 

 

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