I don’t know about you but I love Pumpkin Bread. I don’t like Pumpkin pies, but I love Pumpkin bread. The university where I work makes a yummy recipe of it and I wish I knew what their ingredients were. But here is one comparable.
- 3 1/2 c. all-purpose flour
- 1/4 tsp. baking powder
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. each nutmeg, cloves, cinnamon
- 1 1/2 c. each granulated sugar and packed brown sugar
- 1 c. oil
- 2 c. canned pumpkin
- 4 eggs
Preheat over 350°. Grease and flour 2 – 9 1/2 x 5 1/4-inch loaf pans.
Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well.
Mix dry ingredients with the oil and pumpkin, stirring until well combined.
Add eggs, one at a time, blending thoroughly.
Bake for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool.
Published by Leanne Tyler
Award winning author, Leanne Tyler lives in the South and her writing reflects her heritage. She writes sensual Southern romances whether historical or contemporary. Leanne's debut release Victory's Gate was the 2007 American Rose winner of the Through the Garden Gate contest and was released electronically by The Wild Rose Press in December 2007. Finally in December 2009 the Through the Garden Gate Anthology is available in print and includes the four winning entries.
Stepping into the Contemporary circle, she debuted with her Class of '85 Reunion story It's Always Been You in August 2011. And her first full-length novel Season of Love (Nov. 2011) is a time-travel set in 1850 Charleston, SC.
She invites readers to step into her world and enjoy the passion.
View all posts by Leanne Tyler
4 thoughts on “Recipe Tuesday”
That’s too funny, I like pumpkin pie, but not pumpkin bread. I do sometimes made breads for gifts, I love the way they smell, so I may have to make this for Thanksgiving!
I don’t like sweet potatoes either, but I like sweet potato fries. Go figure. I hope you enjoy the recipe.
In 1999, the Knoxville News-Sentinel ran a recipe for what they called “UT Pumpkin Bread.” The main difference I see in your recipe and the one they ran is that their recipe used 3 cups of white sugar rather than 1 and a half of white and 1 and a half of brown. The 1999 recipe also called for just 1/2 teaspoon cloves but 1 t. allspice, 1/2 t. vanilla, and 2/3 cup water. I’ve made it several times and it is really, really good.
Thanks for the info. I’d love to have that recipe since I enjoy their pumpkin bread so much.