My grandmother cut this recipe for pumpkin bread from a magazine more than half a century ago.
It’s one of the oldest recipes in my family and the most treasured.
One of my most vivid childhood memories was baking bread with my mom, and then taking them to every neighborhood potluck or holiday celebration.
Today, I bake the recipe every day with my kids, and it’s as delicious now as it was back in the day.
It’s easy to makeit’s just a matter of mix and stir, put it into the oven and in less than an hour you’ll have your home filled with sweet spices from the fall and two delicious, pumpkin-scented breads.
This recipe is the original from my grandmother’s recipe book and, as you can see, it’s been through a fair part of spills!
To make this recipe you’ll need the ingredients listed below:
INGREDIENTS:
1 cup brown sugar 1 cup brown
2 eggs
1/4 cup vegetable oil
1/3 cup of water
1 (15 1 ounce) pumpkin puree
1 1/4 cups of plain flour
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon of nutmeg
1 teaspoon of cinnamon
1 teaspoon spice for pumpkin pie
TOPPING:
1 tablespoon butter
3/4 cup brown sugar
3 tablespoons of milk
1/4 cup chopped pecans chopped
Directions
In a medium-sized bowl, beat eggs and mix with oil, sugar and water. Add pumpkin.
In a different bowl mix baking soda, flour baking powder, salt cinnamon, nutmeg along with pumpkin spice. Mix wet ingredients with dry ingredients until they are just mixed. Be careful not to overmix.
Pour the bread into an oil- with floured and oiled loaf pan. This bread will fit perfectly in an 8.5 inches x 4.5 loaf pan. Bake it in a 325-degree oven for 50-60 minutes.
To make a topping, in a small saucepan , mix brown sugar, butter and milk. Cook for 2 1/2 minutes, stirring continuously. Then drizzle the sauce on top of the loaf. Add chopped pecans, and crush pecans gently into topping.
Then wrap and put in storage until the following day when you can serve. This will help keep moisture contained. It’s fine if the bread “sweats” as it is wrapped.
