My mother-in-law passed these directions to me straight out of her collection of hand written family recipes. It was recorded on a well worn and much loved index card. Her recipe called for 2 cups of fresh pumpkin that she updated probably over 20 years ago to 1 can of store bought pumpkin; that’s how old her recipe is. Hopefully this will be one of those recipes that I will proudly pass on to my girls when they grow up! This recipe is a big one; it makes two loaves of pumpkin bread. I have never cut it in half, but I would imagine it would work if you only wanted/needed one loaf. Two loaves work out nicely for us but each one only lasts a couple of days. You can also freeze the second loaf if you’d like to save it for another day, or say, a holiday!
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp salt
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice or allspice
- 2 eggs
- 1 15oz. can pumpkin
- 1 cup packed brown sugar
- ½ cup maple syrup
- ½ cup vegetable oil
- ½ cup raisins (optional)
- ½ cup chopped pecans (optional)
- Preheat the oven to 350 degrees
- Grease and flour 2 loaf pans
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and pie spice, set aside
- In a separate large bowl beat together the eggs, pumpkin, sugar, syrup and oil with an electric mixer
- Slowly add in the flour mix until just moistened
- Add raisins and/or nuts if you want
- Spoon batter equally into the two loaf pans
- Bake for 1 hour, until toothpick (or wooden skewer) inserted into middle of the loaf comes out clean
- Cool in the pan for about 10 minutes and then turn out onto cooling rack
Yum!! This looks so good! Thanks!
Donna Hup recently posted..Nelson’s Weekly Ad Match Up 5/22
This looks delicious! I love anything pumpkin 🙂
Charlotte recently posted..Mission Giveaway: $100 Alex & Alexa Gift Voucher
Yum! We love pumpkin anything in our house! Thanks!!