Pumpkin Bread
2/3 C. of butter or margarine (I use just a little less then 2/3 C. canola oil instead)
2 2/3 C. sugar (I cut this down a little bit)
4 eggs (I use 3)
3 1/3 C. flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
2 C. canned or fresh (cooked & mashed) pumpkin
2/3 C. water
1 C. nuts (optional) I use sliced almonds
1 C. raisins
Cream butter (or oil) and sugar add the eggs & pumpkin and beat well. Add the dry ingredients and water and stir until well mixed. Stir in the nuts & raisins. Pour into 2 small or 1 large loaf pan. Bake at 350* for 45-50 minutes for the small pans and 1 hour for the larger pan. EASY to double this recipe and use two large loaf pans!! (If you double, you can decrease the total eggs to 3.)
The original recipe is a part of the Plymouth Bicentennial Cookbook, copyrighted in 1976. This recipe was donated by Audrey Prouty.
(As a side note, Audrey's husband attended the church we use to go to 25 years ago. She had since passed and John had remarried another wonderful woman named Winnie. They were the most loving couple. They way John spoke of his beloved Audrey made the name sooo beautiful to me. It was because of him and how he spoke her name that caused me to fall in love with the name too! Thus... our daughter was named Audrey!)
1 comment:
Cool story! It made me like the recipe even more...and I have THREE leftover cans of pumpkin after the holidays. Guess what I'll be trying soon?
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