The Frost Is On The Pumpkin
September 29th, 2008. Filed under: Monday's Musings, Nancy's Recipe Box.Not really, but it will be soon. Pumpkins are part of our autumn season. Harvest. Halloween. Thanksgiving. The Rockville Covered Bridge Festival. Today I’m going to share two of my recipes for pumpkin bread. These recipes are from the ladies of Casa Grande, Arizona. These come from the book that my friend Jeannie Vestal gave me when we were in Bible college together. The first recipe is from Celia Cowan. The second recipe was contributed by Sandy Barnes, Loretta Andrews & Sharon Williams.
PUMPKIN BREAD #1
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3 1/2 cups flour
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2 tsp baking soda
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11/2 tsp salt
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3 cups sugar
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1 cup vegetable oil
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1 cup dates or raisins
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4 eggs
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1/2 cup water
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2 cups pumpkin
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1 tsp cinnamon
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1 cup nuts
Combine all liquids. Stir in dry ingredients. Add dates and nuts last. Pour batter half way into 4 (1 pound) coffee cans that have been greased. Bake at 350F approximately 1 hour.
PUMPKIN BREAD #2
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp salt
- 3/4 tsp each cinnamon, nutmeg & ginger
Beat above ingredients, then add:
- 1 cup pumpkin
- 2/3 cups water
- 3 cups flour
- 2 tsp baking soda
- 1 cup nuts
Fill greased cans 1/2 full. Bake at 350F for 1 hour.
Are you thinking about your fall baking yet?