Aren’t the time-tested and family approved recipes handwritten by a previous generation the best? This recipe for Pumpkin Bread is one of those recipes. Passed down from my great-grandmother to my grandmother to my mom and then to me. In just a few years hopefully it will be passed down to my own kids. 5 generations that I know of…who knows how many before that. A recipe made by hand and cooked from scratch in kitchens filled with warm nourishment and a scent that draws you in=awesome.
I love recipes with a history. A story that is as fun to dream up and listen to over and over again is just as good as the recipe itself. This recipe card is in my mom’s handwriting, with just a small note in my own hand at the bottom right. It instructs me to add “touch of cloves”. Just in case future generations question the use of cloves or not, they will now know it’s quite all right. It has been proven so.
This is the only pumpkin bread recipe I make. I really do love it and hope you enjoy it as much as my family has for generations.
1/2 cup cooking oil
1/3 cup cold water
1 3/4 cup white AP flour
1 tsp. baking soda
3/4 tsp. salt
1 Cup pumpkin (fresh or canned)
1/2 tsp. cinnamon
1/2 tsp nutmeg
1 1/2 cup white sugar
*touch of cloves are great too:)
*Optional: 1/2 cup chopped walnuts OR mini-chocolate chips.Heck…throw ’em both in if you want.
- Mix eggs, water and cooking oil.
- Add flour and pumpkin..
- Add sugar, cinnamon and nutmeg (and cloves if you want)
- Mix by hand or in a mixer until the batter is smooth. (Before getting my Kitchen-Aid I made it by hand…it turns out just as good.)
- Grease or spray the bottom of a bread pan. Pour batter into it. The batter will be thin.
- Bake at 350 degrees for one hour. Check with knife after an hour to ensure bread is baked through. If knife doesn’t come out clean leave bread in oven and check again after 15 minutes. It’ll be a beautiful golden brown when it’s done.
Eat it plain or like we do with a slab of Philadelphia Cream Cheese.:)
And I mean a slab….don’t be skimpy with it. This is not a time to count calories….
This post is part of Our Growing Edge Recipe Link Up Party, hosted by BunnyEatsDesign. BunnyEatsDesign. We’re excited to be hosting this month’s link up party! The theme is: Family Recipes. If you have a Family Recipe jumping off the recipe cards-post it at Our Growing Edge and connect with other Food Bloggers!
Our Growing Edge is open to anyone. It is not a competition and there are no prizes or winners, it is just a way to share new experiences. You do not have to commit every month, just when you have something to share. To enter, you must blog about achieving a food related challenge that you have meaning to do (or redo). It could be easy, like tasting a new food or difficult, like cooking a life long nemesis recipe. It could be building or growing something an edible garden, or successfully preserving food. As long as it is food related and new to you, you can share your newly learned knowledge with the group.