Welcome to Fresh Fiction's Holiday Potluck! Some of your favorite authors are
bringing scrumptious treats to this virtual gathering, and they are even
offering their recipes so you can make these goodies at home and share them with
friends and family this season.
I have been making pumpkin bread with this recipe since, gulp, the 1960s. I used
to make two loaf pans. Now I use the same recipe to make 5 or 6 small loaf pans
to distribute to special people at Christmas. (More on this later.)
Here's the simple recipe.
Mix together:
3 cups sugar
1 cup oil
4 eggs
1 can pumpkin
Sift:
3 cups flour (I use self-rising)
1 tsp. nutmeg and cinnamon
2 tsp. soda
1 1/2 tsp. salt (included in self rising)
Combine all ingredients and stir. Then add:
1 cup chopped pecans (that's what we use in the South; others may choose walnuts)
3/4 cup water
Grease and flour pans. Fill half full. Bake in a 350 degree oven until toothpick
inserted in center comes out clean. (2 loaves takes about 55 minutes; smaller
loaves cook quicker.)
For gift giving: You can splurge and purchase those baby
disposable aluminum loaf pans, but that's not necessary. I cook mine in
permanent baby loaf pans, then once they've cooled, I remove from pan and wrap
in heavy-duty foil. Then I freeze them until they're ready for giving. I tie a
red satin bow around the foil and sometimes tuck in a Christmas card.
Hint: The beauty of freezing is that it not only locks in
freshness, but within minutes of removing from freezer, these can be sliced
(while still frozen) with a butcher knife for perfect slices—which you can't do
with ones just out of the oven!
These are especially appreciated by those whose busy lives don't leave much time
for homemade cooking.
Are you salivating yet? Why not satisfy your cravings with a great book?
Save the waistline and treat yourself to a copy of A CHRISTMAS IN
BATH by Cheryl Bolen!
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