Farmhouse Pumpkin Bread

Now that the first half of fall is over, and all of the family commitments that come with it, MP finds herself wanting to slow down. She knew the minute she pulled out this beloved pumpkin bread recipe that it was time to take a brief hiatus from weekend travel, houseguests, and get-togethers before the holidays. This super moist pumpkin bread is her simple solution to slowing down. Spiced with cinnamon and nutmeg, it is the perfect accompaniment to a cup of tea or warm cider. MP can’t think of a better way to take a self-imposed time out.

pumpkinbread

Ingredients: 

• 1 cup corn oil (substitute with applesauce if you prefer a lighter version)
• 2/3 cup water
• 
4 eggs, beaten
• 
2 cups mashed pumpkin
• 
3 1/3 cups flour, sifted (we mix white and wheat flours)
• 
1 teaspoon nutmeg
• 
2 teaspoons baking soda
• 
1-1/2 teaspoons of salt
• 
1 teaspoon cinnamon
• 
3 cups sugar

Grease and flour 2 standard loaf pans. Mix the wet ingredients in a large bowl: corn oil, water, eggs, and pumpkin. Next, mix the sifted flour and remaining dry ingredients in a medium bowl. Gradually stir the flour mixture into the wet ingredients. If desired, you can add one cup of raisins, walnuts or chocolate chips to the mixture. Bake approx. 1 hour at 350º.

Makes two loaves.

 

 

 

Leave a Reply