Sunday, October 6, 2013

Barbara Ray's Pumpkin Bread

For this recipe, we decided to go vintage.  Using a recipe straight from the 60's.  And considering that it has survived into the next century, you know its got to be dang good.  And trust us, it is. Plus with October here and fall in full swing (well maybe not in Southern California), the time of year has come to obsess over pumpkin!  Pumpkin bread is pure autumn flavors and because fall is only around for a short time we better cash in now.  This super moist, throwback Homemade Pumpkin Bread recipe makes enough for everyone to share (it's less than $1.50 a loaf so literally enough bread for everyone)!

Ingredients needed: oil, eggs, water, canned pumpkin, flour, salt, nutmeg, baking soda, cinnamon, and sugar.  Simple and delicious.

Start by beating 4 eggs in a bowl.

Add 1 cup oil, 2/3 cup water and 2 cups of canned pumpkin puree.
Set this aside.

In a large bowl add 3 1/2 cup flour, 1 1/2 tsp salt, 1 tsp nutmeg, 2 tsp baking soda, 2 tsp cinnamon and 3 cups sugar.

Make a large well in the middle of the bowl.

Add in the pumpkin mixture.

Stir until dry ingredients are moistened.

Aubree's Note: If you like raisins and nuts then add them now. About 2 cups raisins and 1/2 cup chopped nuts (either walnuts or pecans).

This makes 3 loaves.  Grease and flour the pans.

Bake for about 50-60 mins at 350F.

Ashley's Tip: Check the bread around 50 minutes.  Then add time according to your oven. 

Homemade Pumpkin Bread. 

It's the best. 


1 Cup Oil
4 Eggs, beaten
2/3 Cup Water
2 Cup Canned Pumpkin
3 1/2 Cup Flour
1 1/2 Teaspoons Salt
1 Teaspoon Nutmeg
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
3 Cups Sugar

Pre-heat oven to 350F.
Combine oil, eggs, water and pumpkin.
In a separate bowl combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
Make a well in dry ingredients.  Add pumpkin mixture.  Mix until dry ingredients are well moistened.
Grease and flour pans.
Bake for 50-60 minutes.

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