Pumpkin Bread….doesn’t the name just say, “Happy Holidays!”? Today’s Pink Saturday theme is “Recipes” so we knew we had to share this new family favorite with you. Our daughter, Elizabeth, created this recipe a few months ago for a wedding shower. She brought some to our home for Thanksgiving and we all just loved it.
Thought I’d share a picture of my favorite “Kitchen Snowman” who keeps me company while I’m baking at the beach…Isn’t he precious? I’ve had him for years and still haven’t named him; any suggestions?
This Pumpkin Bread has the consistency of a very moist cake without the frosting. We found that serving a slice of the bread with a dollop of Cool Whip© produces heavenly sighs of satisfaction.
Pumpkin Bread Recipe
by Elizabeth Rhoades
1 cup butter, softened
3 cups sugar
3 eggs, room temperature
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 teaspoon pure vanilla extract
1 (16 ounce) can solid pack pumpkin
1 handful of chopped walnuts (if desired)
You will need two bowls for this recipe…
- In one mixing bowl combine butter and sugar. Add eggs; mix well.
- Combine all dry ingredients into the other bowl in order given.
- Stir dry ingredients into creamed mixture just until moistened. Stir in pumpkin and vanilla. Add walnuts.
- Pour batter into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done with a knife.