Our picnic ended on a high note with slices of this pumpkin bread. A few hesitant taste testers quickly turned into big fans. This recipe is courtesy of Julie L. and is one of her family’s favorites (soon to be one of ours too - the kids are asking for it in their lunchbox and for breakfast and as dessert after dinner...)! It is super moist and makes multiple loafs which is perfect for sharing. Isn’t that what the holidays are about – baking, eating and sharing? Ho ho ho!
1. 1 cup margarine or butter, softened
2. 3 cups sugar
3. 3 eggs
4. 1 tsp. vanilla
5. 3 cups sifted flour
6. 1 1/2 tsp salt
7. 1 tsp baking soda
8. 1 tsp baking powder
9. 1 tsp cinnamon
10. 1/2 tsp nutmeg
11. 1 tsp clove powder
12. 1 tsp allspice
13. 1 – 1 lb. can of pumpkin (look for “pumpkin”, not “pumpkin pie filling”)
Cream margarine or butter together with the sugar. Gradually beat in eggs and vanilla.
Sift all dried ingredients (#5-12) together. Add the dry ingredients to the mixture by gradually alternating each addition with the pumpkin.
Transfer mixture to 3 greased 8 x 5 pans (I had 9x5 loaf pans so used 2 of those plus 2 mini-loafs). For the larger loafs, bake in an oven at 350 degrees for 40-50 minutes or until a toothpick comes out clean. For the mini-loafs, bake at 325 for 45 minutes or until a toothpick comes out clean.