Pumpkin Bread

IMG_1394

I first learned to bake pumpkin bread in 1966 when we moved in our first house and I learned how wonderful neighbors can be!  Amon and Lucille White lived next door. I believe this recipe came from Lucille, although it was very popular among others on South Little John Circle.  For many years I baked it as we did then – in three/1 pound coffee cans, so the loaves were lovely and round and sliced beautifully. Of course, then 1 pound coffee cans became smaller than 1 pound, and baking in any kind of can became questionable so now I make this in 2 loaf pans.   This is guaranteed to make your kitchen smell like Christmas.

IMG_1392Pumpkin Nut Bread

3 eggs

3 cups sugar

1 teaspoon vanilla

1 can pureed pumpkin

1 cup oil (original recipe called for Mazola)

3 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon ground cloves

1 teaspoon nutmeg

1 teaspoon baking powder

1 teaspoon soda

1 cup chopped nuts

Grease loaf pans and fill half full (1966 in 3 one pound coffee cans) and bake at 350 degrees for 1 hour, or until done.  Turn upside down on rack when removed from oven and let cool before removing from pan.

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