Soon we will be gathering with family and friends to celebrate Thanksgiving. Traditional and family favorites will be served along with many new recipes some have tried, and I hope that this is one of those new recipes. This pumpkin bread is not only good as a dessert but it also serves as a great addition to Thanksgiving breakfast, toasted up and a big slather of butter. It makes great french toast as well.
This is a recipe that was passed down to me from a coworker many years ago and it is so moist and delicious. My Grandmother made one very similar, but she never wrote down a recipe nor did anyone bother to write it down when we watched her make it. This one is just about as close as it gets to hers. I like to eat it warm or toasted, just like I do banana bread, it’s just a little slice of comfort for me.
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Nell’s Pumpkin Bread
1 C. pure pumpkin (found where you buy canned pumpkin)
2 large eggs
1/2 C. vegetable oil
1 tsp. vanilla extract
1 C. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 C. self rising flour
In a mixing bowl, beat together the pumpkin and eggs for 1 minute, once combined add the oil and vanilla and beat for 1 more minute. Add the sugar and spices and beat till well combined. Add the flour and mix till incorporated. The batter will be thin, not thick like a cake batter. Pour the batter into a loaf pan that has been greased with shortening. Bake in a 350 degree oven for 45 minutes, a toothpick should come out clean at this point. Remove from the oven and allow to cool in the pan for 10 minutes then turn out onto a cooling rack.