My Favorite Pumpkin Bread Recipe

The holidays are upon us with Thanksgiving this Thursday.  It's the time of year to express thanks for being lucky to have a roof over our heads and food in our bellies.  When you think of all the people in the world who don't have these things then you know you're fortunate. 

This is the time of year I do all my baking.  When I used to work at TWA, I always took cookies and bread every in for everyone as my gift to my co-workers.  It's time to make sugar cookies, chocolate chips, oatmeal cookies, Christmas balls with pecans, date cookies, pumpkin bread, banana nut bread and many more.  Years ago I even made pop corn balls, but not anymore.  Too much work!  Even some of the other things have fallen by the wayside. 

One thing I do make is pumpkin bread.  It's not the traditional pumpkin bread that looks like mustard.  My pumpkin bread is rich and dark, which means it's mysterious, but I'm going to give you the recipe today.  However, I have to warn you it is rich and has a ton of calories, but you'll love it.  To make it all you do is dump all the ingredients in a bowl like a dump cake.  Simple!

Pumpkin Bread

3 1/2 cups flour                                  3 cups sugar
3 t soda                                               1 cup Crisco oil
1 1/2 t salt                                           4 eggs
1 t cinnamon                                       1/3 cup water
1 t nutmeg                                           1 can pumpkin (16 oz)
1 t ginger                                             2 t vanilla
1 t cloves                                             1 cup black walnuts

Use 1 pd. coffee cans or bread pans, grease and fill half full.  Depending on the size of bread pans you'll get three loaves.  I sometimes make the miniature loaves, and then I can get five or six loaves.  Bake at 350 degrees for one hour for large loaves.  Be sure to check with a toothpick because it could take longer and it will take less time with smaller loaves. 

It makes a huge difference if you use English walnuts instead of black walnuts.  It changes the flavor.  Also, I have added raisins, but not often because I like this recipe just like it is. 

Happy Thanksgiving everyone!  Have a great and safe holiday, and I'll see you again next Sunday. 

Sandra K. Marshall, Author

@Eirelander Publishing
http://www.skaymarshall.com
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