Pumpkin Bread

Most of my recipes were handed down from friends and family. This one is no exception, as I’ve had it since Mark and I were newlyweds. I’ve tried several recipes for pumpkin bread since then, but this one outshines them all. The girls loved it when they were little and now the grands are loving it, too. Make it a part of your breakfast tradition. 

3 1/2 cups all purpose flour
3 teaspoons soda
2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
2 cups of canned pumpkin
2 cups honey
1/3 cup water
1 cup chopped nuts
1 teaspoon vanilla
1 cup oil
4 eggs

Mix all dry ingredients together, then gradually add others in order. Beat until well blended. Bake at 300˚ for 70 minutes. Yield: 3 loaves.


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