Yes, my pumpkin bread is an award winning recipe…even though I won the award perhaps 40 years ago.  I was single and living in Dallas.  That was when each major city had two newspapers and this autumn recipe contest was run by the Dallas Times Herald, which no longer exists.  The prize was $100 and that was enough to motivate a young girl out on her own, to tweak and work with the recipe until I thought it was perfect………….well, it won!  Since then, it has been a winner with my family and friends.  This is a very moist bread.  It also mails well to family…my grandsons call it Pumpkin Cake!  It seems like I tweak it all the time, but here is the recipe I have used and tweaked for the last 40 years…..

Gigi’s Pumpkin Bread (Use to be Pam’s, but now I like my Grandmother name!)

3 1/2 cups all purpose flour

2 teaspoons soda

1 1/2 teaspoons of salt

1 teaspoon of nutmeg

1 teaspoon of cinnamon (I like the rich flavor of saigon cinnamon)

1/2 teaspoon of cloves (or can use pumpkin pie spice)

1 cup vegetable oil

4 large eggs

1 1/2 teaspoons of vanilla

2/3 cup of water

2 cups of sugar

1 can of pumpkin or 2 cups of fresh roasted pumpkin  (it is good both ways, but exceptionally good with the fresh pumpkin)

Mix all dry ingredients together…sift if you still sift…and set aside.  Mix together the sugar, oil, water until smooth.  Put together the eggs and vanilla in a separate bowl.  Add the dry ingredients and eggs alternately mixing well after each.

This recipe will make three of the traditional loaf pans, or two larger ones.  Bake at 350 for one hour…don’t over cook or it will be dry.  I have also made an oatmeal, cinnamon, and brown sugar topping and put on it and that is really good for variety.

OK…so it’s an old award!  The bread is always delicious…warm with butter is the best.  Hope you enjoy and

                         KEEP SMILING!

The PUMPKIN LOAF PAN IS HERE  

ANOTHER BRAND OF PUMPKIN LOAF HERE

CHRISTMAS LOAF PAN HERE

More Fun Baking Items in the Slide Show Below:

 

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