Sunday, December 7, 2014

Betty's Pumpkin Bread

Isn't my oven pretty?
My husband kept asking why I hadn't baked anything in our new wall oven. I explained that I didn't want to get it dirty! But I had promised a friend that I would make Pumpkin Bread in honor of his mother, Betty Lyon, so it was time to try the new oven.

Mike, I tweaked your mom's recipe because I wanted to use the whole can of pumpkin instead of 1 cup. I also added some clove, ginger and a pinch of love! It was outstanding and the recipe will now go in our family collection! Next time you're in town I will make this for you!


3 cups flour
1 tsp nutmeg
1 tsp cinnamon
1/4 tsp clove
1/4 tsp ginger
3 cups sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
4 eggs
1 cup oil
2/3 cup water
one 14-15 ounce can pumpkin (solid pack)
1 cup chopped walnuts
pinch of love

Combine all dry ingredients. Add eggs, oil, water and pumpkin, mix well. Add walnuts and love.
Grease and flour 2 medium bread pans. Bake  at 350 for at least 1 hour. Check center with toothpick; if it's not done then continue baking for 5 or 10 more minutes.
Cool pans on a rack for 10 minutes. Remove bread from pans and continue cooling on racks.