Friday, November 12, 2010

The Best Pumpkin Bread Ever!

Every fall this is the recipe I am eager to make. Not that it can't be made any other time of the year. It's just one of those fall things. This recipe is full of flavor and is positively sinful!

Pumpkin Bread

5 c. flour, lightly fluffed
4 c. sugar (Trust me here.)
4 tsp. soda
1 tsp. salt
1 tsp. cloves
3 tsp cinnamon
4 c. pumpkin puree, canned or fresh
1 c. oil
1&1/2 c. chopped nuts (pecans are my favorite)
1 c. raisins (I like to do half raisins and half dried cranberries)

Mix together dry ingredients. Add pumpkin and oil. Mix well. Add nuts and raisins. Mix well. Pour into 3 well sprayed loaf pans or you can use muffin tins. Bake at 350 for 30-45 minutes. Remember to test the center to make sure they are baked through. Freezes well.

My favorite way to enjoy them is chilled. With a generous slab of cream cheese. It's how I roll. Or how I get rolls...

1 comment:

LaFonda Dunlap said...

This recipe came from a lady from our church from over 28 years ago. We called her Grandma Gano. We all have always loved this recipe.