Delicious pumpkin bread...
I am one of those people who adores the flavor of pumpkin. I look forward to autumn and the holidays every year partly because I know I’ll get to make and enjoy pumpkin pie, pumpkin cookies, pumpkin bread, pumpkin milkshakes, pumpkin… well, you get the idea.
I first shared this recipe a couple of years ago, but it is well worth repeating for those who may have missed it the first time. This is a recipe my mom used to make and every time I make it, people go crazy for it. The only thing is you really must bake the bread in coffee cans (three per batch). Now I know that sounds odd and you can always use a regular pan, but I think you’ll find the texture is better when it is baked in the coffee cans. Don’t ask me why. I know they are hard to find these days, but it is worth the trouble. Trust me.
Think of this pumpkin bread as more of a dessert type item, great with tea or coffee. I hope you love it as much as I do.
Wishing everyone here in the States a lovely Thanksgiving holiday...
3 cups sugar
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tsp. salt
1 cup oil
1 cup pumpkin
2/3 cup water
3 cups flour
2 tsp. baking soda
Mix starting from the top and continue down. Grease and flour three 1 lb. coffee cans. Bake at 375 degrees for 45 minutes to one hour. Test with broom stick or long tester.
I have found it’s best to make the bread the day before you plan to eat it. After it cools, you can remove the bread from the cans and keep it wrapped in aluminum foil. When serving, I usually cut the slices in half. Serve with cream cheese slightly softened for spreading on top, if desired. (It’s heavenly.) This bread makes a great dessert, or a perfect treat with your coffee or hot tea. It also freezes really well.
Photo by The Art of Living Beautifully