Pumpkin Bread (Veronica Chamberlin Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 cup pumpkin puree
1 cup oil
1 cup roughly chopped walnuts or pecans ( I do not put nuts in mine)
3 eggs
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Directions: |
Directions:Heat oven to 325 degrees.
Butter or pan spray mini loaf pans.
Combine all ingredients and mix well. Pour batter into the pans and bake until a toothpick inserted in the center comes out clean 50 t0 55 minutes. I always set a timer for less time so as to not overcook, especially if it is the first time I have made the recipe or using a different pan.
Once done, cool 15 minutes in the pans and then turn loaves out onto a rack to finish cooling.
TIP: I always add a little bit of extra spices, a little bit less flour and extra pumpkin puree to assure that the loaves will be moist. I wrap them in plastic wrap and then foil before putting them in the freezer.
This is the BEST pumpkin bread I have ever had. It is very moist and flavorful!!
Enjoy!! |
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Personal
Notes: |
Personal
Notes: This pumpkin bread was given to me as a hostess gift from Veronica Chamberlin and my classmate, Freddie when Bob and I hosted a high school reunion committee meeting and dinner at our home. It was so good, I asked for the recipe immediately. I like to keep the mini loaves in the freezer and have given them out as hostess gifts and to the garbage men at Christmas. It is a nice little gift to have stashed away for unexpected occasions!
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