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Pumpkin Bread

Many pumpkin bread recipes have been shared this fall as we enter the season of Thanksgiving. I like to bake loaves for gifts to show appreciation to special people. This recipe makes a mammoth loaf; it took our sweet housekeeper two hands to carry hers yesterday. So, the batter is enough to split among four mini loaf pans. Like the tomato bouillon recipe (October 2013 archives), I made up a history that this was my great-grandma’s recipe when, according to my Mom, she got the recipe from an old neighbor friend. This is my Mom’s recipe, with my update on method for plumping the raisins:

Soak 1 cup raisins in apple juice or cider. When raisins are plumped, strain.
Cream together:
1 + 1/2 cup sugar;
2 eggs;
1/2 cup canola oil;
1/2 cup water.
Sift together:
1 + 2/3 cup flour;
1 tsp baking soda;
3/4 tsp salt;
1/2 tsp baking powder;
1/2 tsp cinnamon;
1/2 tsp nutmeg;
1/2 tsp cloves.
Alternately mix into creamed mixture: flour mixture + 1 cup 100% pure canned pumpkin.
Fold in: plumped, strained raisins. Optional: 1/2 cup chopped walnuts.
Grease and flour loaf pan; Pour in batter.
Bake @ 350* 60-75 minutes.
Cool 10 minutes; Remove from loaf pan to wire rack to continue cooling.

Share with friends! Happy Thanksgiving!


About Lanie Brown, Texas real estate broker

Hi, my name is Lanie Brown. Like to write, cook, bake, decorate and redecorate, celebrate, work real estate. Strive to be a Godly wife, good neighbor, giving friend. Texas Hill Country is my promised land! #sagelanereal

2 responses »

  1. Good idea for flavoring the raisins!  I’ll have to try it.  Keep your thinking cap on


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