Tuesday, November 23, 2010

Best Ever Pumpkin Bread


Extremely moist- and filled with treats- all of which are optional, but makes it so much more interesting.

My Mom has made this recipe every Thanksgiving and Christmas as long as I can remember! It always receives rave reviews and someone always requests the recipe.

She prepares it in a bundt or tube pan for the best presentation. I've also baked it in mini loaf pans and given them as small thank you gits, and also muffin and mini-muffin size to share with a crowd. (*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
1 tsp. vanilla
4 eggs, beaten
1 c. oil
3/4 cups water
3/4 cups nuts (walnuts or pecan_
1 c. raisins (optional)
1 c. maraschino cherries, halved (optional)

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. Grease and flour a tube/bundt pan. Pour in pan. Bake at 350 degrees for 1 hour and 10 minutes. Cool on wire rack for 15 minutes. Tastes even better the next day!

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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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