"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread, by , is from Susan Marie's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tana Cowden
Added: Saturday, November 8, 2008


1 c softened margarine or shortening
2 c sugar
3 eggs
1 tsp vanilla
tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
tsp salt
3 c flour
2 c canned pumpkin (not pie filling)
1 c chopped walnuts (optional)

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 @ 350 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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