Farmer John’s Favorite Pumpkin Bread

--Eda Muller

Mix together in a large bowl:
4 Cups Flour
2.5 tsp. Nutmeg
2.5 Cups Dark Brown Sugar
1 Tbsp. Cinnamon
2 Cups Granulated Sugar
1.5 tsp. Ground Cloves
1 Tbsp. Baking Soda
.5 tsp. Allspice
1.5 tsp. Salt
.5 tsp. Ginger
Add the following to above dry ingredients:
6 Eggs
3.5 Cups Cooked fresh Pumpkin *
1.5 Cup Oil
2.5 Cups Nuts (Walnuts or Pecans or a mix of them)
1 Cup Water
.5 Cups Raisins

Mix second mixture gently into first for about 2 minutes. Grease 3 loaf pans (9 x 5 x 3) or 6 foil pans (7.5 x 3.5 x 2.5). Pour mixture into prepared pans .

Bake at 350. Large pans for one hour, smaller for about 45 min. Check for doneness with toothpick or knife. Cool on rack.

*Pumpkin Prep: Wash, cut into slices and clean pumpkin. Put in baking pan with half inch of water. Cover with foil and bake at 350 about one hour or until soft
but not mushy. Let cool, them mash a bit. Best varieties are Sugar Pie,
Cinderella, Long Island Cheese and the like.

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