Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

The air is cooler, the leaves have that rustling sound and it is quieter. The fields of green are no of longer green corn stalks or green soybeans.  The horizon is a golden and amber of fall.  Soon we will remember what  James Whitcomb Riley wrote, “The frost is on the punkin”.

Beaches, swim parties and bar-be-ques become a season of tailgating, football games, and bar-be-ques. Pumpkin becomes the vegetable in the dessert buffet.  I selected my  reliable Pumpkin Bread recipe, received from a elementary school bazaar.  You know it has to be good, goodness this was about 1979!

Pumpkin Bread

Pumpkin Bread

Another favorite pumpkin dessert is Libby’s Pumpkin Roll recipe..  It is easy to make this extra special dessert with the canned pumpkin with the cream cheese filling. 

All the farmer’s markets are bright orange with the bright pumpkins.  Yesterday I saw small white pumpkins, are they orange inside?  I did not buy one to find out.  I still prefer to buy my pumpkin in a can. Children or grandchildren are not available to enjoy the fun of jack-0-lanterns.  Remember when Halloween was a one day event.  Now it is as festive with decorations and tree lights like Christmas. 

Pumpkins and Mums

Pumpkins and Mums

Another favorite dessert in the Midwest is persimmon cake,  bread, pudding, cookies and some places have persimmon ice cream!  Our family favorite, American Persimmon Cake uses the small Midwest persimmons, not the larger Japanese persimmons found in the grocery.

 

Enjoy a slice of fall:  Pumpkin Bread

Pumpkin Bread
 
Prep time
Cook time
Total time
 
A moist dessert bread to enjoy with your coffee or tea. Share the recipe and a loaf at the next church or school bazaar.
Author:
Recipe type: Bread
Cuisine: American
Serves: 2 loaves
Ingredients
  • 3 cups sugar
  • 3½ cups flour
  • 1½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoon nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs, beaten
  • 1 cup cooking oil
  • ⅔ cup water
  • 2 cups canned pumpkin
Instructions
  1. Preheat oven to 350 F.
  2. Grease and flour 2- 9 x 5 loaf pans, or put greased parchment paper on the bottom.
  3. In a large mixing bowl, sift together all the dry ingredients.
  4. Add the eggs, oil, water and pumpkin.
  5. Mix until very smooth.
  6. Pour into the prepared loaf pans.
  7. Bake at 350 F for 1 hour.
Notes
While bread is still very warm, wrap in plastic wrap and let cook completely. Bread tastes better after setting at room temperature 24 hours. This freezes well....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

This makes 2  large loaves of Pumpkin Bread,  it can easily be frozen, or given away in a bazaar.

Loaves of Pumpkin Bread

Loaves of Pumpkin Bread

Once Upon a Chef– Pumpkin Bread

Simply Recipes — Old Fashioned Pumpkin Pie

Jeanette’s Healthy Living — Skinny Pumpkin Spice Latte

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices,Netta Belle's Choice cookbookinabox
bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”
Reg. “Trade-marks Canadian Intellectual Property Office. “
Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

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