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Grandma Atha's Pumpkin Bread

This is the pumpkin bread I grew up with. My grandmother Atha Hardesty has been making this every year for the holidays for over 40 years.

Yield: 4 Ready in 2 hours

Cuisine: AmericanMain Ingredient: Pumpkin

(5, 1) 100% would make again (reviews)

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Verified by stevemur

Original recipe makes 4

3 1/3 cupsFlour

3 cupsSugar

3 teaspoonsCinnamon

2 teaspoonsBaking soda

2 teaspoonsNutmeg

1 teaspoonSalt

1 cupVegetable oil

4 Eggs

1 16-oz canPumpkin puree; (not pie mix)

1 cupRaisins

1 cupChopped nuts; either walnuts or pecans, or both

Grandma Atha's Pumpkin Bread Preparation

Measure and sift together all the dry ingredients. Cream the sugar and eggs. Add the oil, pumpkin puree, and the raisins to the sugar/egg mix. Add the dry ingredients to the wet mix. Add the nuts last. Fold everything together.

Pour into 4 greased and floured (or "sprayed") one pound metal coffee cans. (This is the only way I know how to make the loaves of bread, although I am sure that one pound loaf pans would also work!)

Bake at 350 for 1 hour. Cool for 5 minutes in the cans and then remove to a cooling rack to finish cooling.

Wrap with plastic wrap and store in the refrigerator for up to 2 weeks. Place in zipper bags in the freezer for long term storage.