Grandma Roberta’s Pumpkin Bread
Posted: October 19, 2013 Filed under: Family and Friends, Food and Drink | Tags: "fit to eat", fall recipes, Grandma Roberta, pumpkin bread
Tis the season for pumpkin bread! (Pumpkin everything, actually!)
I made a lower-fat version a few weeks ago which turned out….meh. I do appreciate healthier options, but you really can’t beat the real deal. I found this recipe in a collection from DT’s Grandma Roberta, who was known by her family as a cooking and baking legend.
(I assumed baking powder was used when I set out the ingredients – only baking soda in this recipe.)
Flour – 3 1/3 cups
Sugar – 3 cups
Baking soda – 2 tsp.
Salt – 1 1/2 tsp.
Cinnamon – 1 tsp.
Nutmeg – 1 tsp.
Eggs – 4
Canola oil – 1 cup
Water – 2/3 cup
Pumpkin – 1 can (approx. 2 cups)
Dry ingredients combined a bowl:
The eggs, oil, pumpkin, and water are added and mixed together:
The oh-so-goooood batter (I must confess – I was home alone and I licked the bowl and spatula clean!) is poured into a greased bread pan. (I’ve mentioned before that I need another bread pan or five. This was never more true than on Sunday when I had the one and about half the batter left. I ended up baking the rest in a 9×9 glass pan – not shown, but to let you know how much this recipe makes – it actually calls for three bread pans.)
I like to sprinkle a thin layer of sugar on top, it makes a sweet little crust.
Bake at 350 for about one hour (keep checking on it when you get close to the hour mark).
Ooooo. It is simply wonderful warm and right out of the oven.
It is simply wonderful anytime, really.
I hope Grandma Roberta would approve! 🙂