It’s fall and the cooler weather has been wonderful for baking. One of our family’s favorite fall recipes is Pumpkin bread. This recipe is different from any other recipes I’ve seen and it comes from an Amish cookbook I was given as a gift (by the way, if you ever want to know what to get me…cook books. They’re my favorite, especially church or community cookbooks).
Here it is…
3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 cups pumpkin (cooked fresh or canned) I usually use a large can when I make my recipe.
1 cup oil
2/3 cup water
4 eggs
12 ounces peanut butter chips
1 cup walnuts, chopped (I omit these as my husband doesn’t care for nuts)
1 cup raisins (I omit these too)
Directions:
Grease and flour 3 loaf pans (8 1/2 x 4 1/2 x 2 1/2).
In a medium mixing bowl, combine flour, sugar, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, blend pumpkin with oil, water and eggs.
Add the dry ingredients gradually until well blended.
Stir in the chips, nuts, and raisins.
Pour into loaf pans and bake at 350 degrees for 50-60 minutes until cake tester comes out clean.
I have also used butterscotch chips, which my husband prefers (I like the peanut butter ones). This bread is especially good with a little honey butter or plain for breakfast. We made “homemade” butter last year for a homeschool project and ate it on this pumpkin bread. The boys loved it!
PS. I made this last week and completely forgot to take a picture, rather than risk infringing on someone else, you’ll just have to make it yourself. 🙂
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Stories from the Rosfeld family