Friday, November 12, 2010

Food is Love: Pumpkin Bread

Can you believe Thanksgiving is less than two weeks away? Time really does fly ... whether you're having fun or not.

Right now, I'm having fun planning for the big meal. My grandmother's pumpkin bread is always on the menu. It's yummy. And this recipe makes three good-sized loaves. Or two loaves and muffins. Mmmmm. Pumpkin muffins. They even sound delicious. Enjoy!

Sophie's Pumpkin Bread
3 cups sugar
1 cup oil
1 tablespoon cinnamon
1 tablespoon nutmeg
1 1/2 teaspoon salt
2/3 cup water
4 eggs
1 16 oz. can of pumpkin
3 1/2 cups of flour
1 tablespoon baking soda
1 cup raisins (optional)
1/2 cup nuts (optional)

Preheat oven to 325 degrees. Mix together all ingredients. Pour into loaf pans and bake for 1 hour and 15 minutes. More or less. Size matters, so consider the size of your pans and check as you go. (My grandmother's note says she used the 3x7 disposable pans and this made four pans. The note also says she took it to the May 3 potluck. I love old notes.)

FYI, I generally put about 1/3 or 1/2 cup of raisins in just one of the loaves. I like raisins, but not everyone in the family does. This recipe gives you so much batter, you can please everyone. Happy people, breaking bread together. I'm always thankful for that!

3 comments:

Scott said...

This is so very close to cousin Doris Lust's pumpkin bread recipe, as we've discussed (Doris calls for some ginger, cloves and mace too). But now ... where do we find coffee cans in which to bake it?

Mo said...

Hedy Goldman gave me the idea to use chocolate chips and THEN last week I also found cinnamon chips! Just when you thought it couldn't get any better!!!!!

Gert said...

Oh your pumpkin bread sounds just wonderful! And I too love those wonderful old notes, they are so precious!

Blessings....
xoxo Gert