Wednesday, October 16, 2013

PUMPKIN BREAD by Elizabeth Bowman

In 1992 the youth choir at church published a recipe book to help raise money for their choir trips. I find that I still refer to this book, Thank Heaven for Home Made Cooks, because everyone knows that church cookbooks are the best! Elizabeth Bowman submitted a recipe for Pumpkin Bread that has become one of my favorites. 

Pumpkin Bread
3 1/2 cups flour
1 1/2 tsp. salt
2 tsp. baking soda
3 cups sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 can pumpkin (2 cups)
1 cup oil
2/3 cup water
4 eggs, beaten
1 cup pecans, chopped
1 cup golden raisins

Sift together flour, salt, soda, sugar, nutmeg, and cinnamon in a large bowl. Add pumpkin, oil, water, eggs, pecans, and raisins. Mix well. Pour into 2 large, ungreased loaf pans or 4-5 small ungreased loaf pans to half full. Cook 1 hour at 350 degrees. 

**Sara Crouch uses this same recipe for banana bread but omits the raisins and subs bananas for the pumpkin.

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