Family Recipe Connection

Pumpkin Bread

Popovers on a plate

Pumpkin bread is moist and so delicious.

Origin:

This recipe comes from Mrs. Conley, my Aunt Diane’s mother-in-law. Nancy Conley has a couple of cookbooks and this recipe is from the green one. One of my favorite memories of this bread is having a family visit at Aunt Mickey's and Uncle Mel's in Rockford, Illinois. Aunt Diane came in from Chicago and when she got there she told my cousin Mike and I that she had pumpkin bread in the trunk and for us to go out and get it. We were so excited to go out to the car to get it that we started eating it right there in the driveway.

Pumpkin Bread

Author:
Preparation Time:
Cooking time:
Servings: Makes 2 loafs
Calories per serving: XXX calories per popover

A moist quick bread filled with fall favorite spices of cinnamon, ginger, nutmeg and cloves.

Ingredients:

  • 2 cups pumpkin
  • 4 eggs
  • 3 cups sugar
  • 2/3 cup water
  • 1 cup oil
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt

Instructions:

  1. Preheat over to 350ยบ
  2. Mix dry ingredients and set aside
  3. Mix pumpkin, eggs, sugar, water and oil
  4. Add dry ingredients and mix well
  5. Grease baking pans with shortening and sprinkle with flour
  6. Divide into pans
  7. Bake for 45-50 minutes or until toothpick comes out clean

Notes:

Makes 2 standard size bread loafs, or 8 mini bread loafs, or 1 standard loaf and 4 mini loafs

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