Janet’s Appalachian Kitchen


Nell’s Pumpkin Bread

By Janet Crow



Janet Crow


Nell’s Pumpkin Bread


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.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/11/web1_Janet-Crow-CMYK.jpgJanet Crow

Nell’s Pumpkin Bread
http://williamsondailynews.com/wp-content/uploads/2016/11/web1_pumpkin-bread.jpgNell’s Pumpkin Bread
Nell’s Pumpkin Bread

By Janet Crow

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