SUGAR & STILETTOS RECIPES
Nanci Christopher
 GRANDMA ROSE & AUNT IRENE’S
PUMPKIN BREAD
The recipe that started it all!
Ingredients:
3 1/3 cups sugar
1 cup Mazola oil
4 eggs
2 ½ cups pumpkin puree (Libby’s solid pack – 29 oz. can)
2/3 cup water
3 1/3 cups sifted all purpose flour
2 teaspoons baking soda
¼ teaspoon baking powder
4 teaspoons ground cloves
1 ½ teaspoons nutmeg
1 ½ teaspoons cinnamon
1 ½ teaspoons salt
MAKES 4 (8 ½ x4 ½ x 2 ½) loaves
PREHEAT oven to 350F degrees.
BEAT first five ingredients in a large bowl in the order given. mixing in the eggs one at a time.
IN ANOTHER BOWL whisk the dry ingredients and ADD them to the pumpkin mixture. BEAT well.
GREASE the 4 loaf pans with butter and pour the batter equally into the pans.
BAKE for 1 hour to 1 hour 15 minutes or until a toothpick comes out dry from center testing.
***GRANDDAUGHTER, NANCI’S, VARIATIONS:
This recipe is hands down everyone’s favorite…the #1 in my hit parade…go figure! It is the recipe that started all my maniacal baking beginning in the fall of 2008…my Grandma Rose and Aunt Irene are smiling from above I assure you.
For some fun and variety once the batter is in the loaf pans feel free to add chocolate chips, dried cranberries or cherries, walnuts or pecans in any combination you like. Throw in a generous handful, swirl them in with a knife or fork until covered with the batter, then bake as instructed above.
You can also bake this batter in muffins tins…just adjust your baking time accordingly.
This pumpkin bread freezes very well for up to two months so bake it ahead of time and you’ll always have a loaf ready to go. |
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