Sift together the first 6 ingredients listed. Stir in the nuts.
In another large bowl beat the eggs very well, add oil, and pumpkin. Beat a couple minutes. Beat in the dry ingredients, adding a bit at a time.
Grease and flour two loaf size pans, bake in preheated oven of 350 degrees F for approximately 50 minutes or until done in center.
Cool in pans for five minutes before removing. Cool completely.
Wrap well, can be frozen.
Source: From an old cookbook called "Confederation Cookbook"
By linn from Canada
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This Tea Bread (some call them Quick Breads) is a very easy sweet bread to make up and bake. Most children love anything "pumpkin" and as we all know, pumpkin has a good amount of beta-carotene in it, just as carrots do.
Ahh, its Fall! Time for Fall cooking. The wonderful aromatic scents of all those spices! You will love this easy bread.
This has been one of my favorite fall recipes for years that I got out of my White Trash Cooking cookbook that my daughter gave me.
Moist and great tasting! Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray.
This delicious sweet bread is perfect any time you need a treat or a quick dessert for unexpected company! This bread is also wonderful as a gift for any occasion!
Delicious fresh out of the oven pumpkin bread topped with chocolate chips, pumpkin seeds and coconut flakes. Perfect for this cooler fall/winter season!
I love this time of year. It got so very cold this weekend that I had to turn on my heat... reluctantly! I also turned on the oven and started baking. I thought about making something with pumpkin, but wanted something a bit different. I went looking through all my own recipes and found all my different pumpkin breads, cakes, and muffins. I started making my pumpkin bread recipe and came across a version that has ginger in it. I love ginger in anything, so here we go.
My favorite quick bread!
This is a great fall bread recipe!
This is my favorite kind of bread!
In a large bowl mix sugar & pumpkin. Add eggs, oil and milk. Beat. In another bowl mix flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace.
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Do you have a recipe using shredded pumpkin in pumpkin bread?
By Ruth Smith from Margate, FL
Shredded pumpkin bread (or muffins)
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds
Preheat the oven to 325 degrees F.
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded
pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf
pan. If your pan is not non- stick coat it with butter and flour.
Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean.
Cool for 15 minutes and turn out onto a cooling rack. Cool completely.
For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
Thank you very much for the recipe. Can't wait to try it.
Give your family an extra helping of beta carotene with this nutrient rich quick bread. This is a page about making pumpkin carrot bread.
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Cream 1 cup butter and sugar together in bowl. Beat in 4 eggs and pumpkin. Sift next 5 dry ingredients into batter, mixing well.
Sift dry ingredients into large bowl. Add water, eggs, pumpkin, oil, raisins and pecans. Stir well. Grease and flour 3 or 4 coffee cans (1lb. size).