Tuesday, November 23, 2010

Best Ever Pumpkin Bread






So many ways to prepare this recipe.


Makes 6 mini loaves


Mini bites with cream cheese frosting




This holiday version was baked in a tube pan (serves a crowd) with added red and green maraschino cherries, raisins and nuts.


My mom has made this recipe every Thanksgiving and Christmas as long as I can remember! It always receives rave reviews and I have shared the recipe many times at the request of those who have tried it.

The texture is very moist, and the flavor just continues getting better the next day, as most sweet breads do. I also like to make it in bite-sized , or regular sized muffins tins* and enjoy for breakfast, or bring to  party with a little cream cheese frosting on top. Mini loaf pans* also makes several loaves to share with friends or co-workers during the holidays. They make a nice little thank-you gift when you add a mug and some hot cocoa, tea or coffee alongside.

*Remember- cooking times would need to be adjusted when cooking in smaller pans)

Give it a try and start a new holiday tradition in your home!

YOU WILL NEED:
3 c. sugar
3 1/2 cups flour.
1 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 small can pumpkin
4 eggs, beaten
1 c. oil
3/4 cups water

The following are optional add-ins:

3/4 cups nuts (walnuts or pecans)
1 c. raisins
1 c. maraschino cherries, halved and drained (this addition makes it more festive for Christmastime serving. Red and green cherries can be used.



Sift together dry ingredients. Set aside. Mix pumpkin, eggs, oil, vanilla and water. Add to dry mixture and mix well with blender. Fold in nuts, raisins and cherries, if using. Grease and flour a tube/bundt pan. Pour in pan.


 Bake at 350 degrees for 1 hour and 10 minutes (if using a bundt or tube pan). Cool on wire rack for 15 minutes.

*Remember to adjust baking times if using loaf pans, mini loaf pans, or muffin pans. 

This delicious bread is very versatile. Can be served warm, room temp. or cold.  Store in airtight containers. Can be served plain, with a powdered sugar dusting on top, or cream cheese frosting.

Enjoy~ Everything in Moderation

3 comments:

  1. Yum. Seems like a cross between fruitcake and pumpkin bread. Mmmm. I'm salivating.

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  2. I'm actually not a fan of fruitcake, but this is amazing!

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  3. I love a well-made fruit cake, but this sounds like it might be even better! :)

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