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Carol's Pumpkin Bread

This has been a favorite family recipe for as long as I can remember, and whenever we wanted to make it we dug out Carol's trusty 3x5 index card from her recipe box.  Since I got the card wet while baking this scrumptious bread the other day I figured I better get it in here before I could no longer read the card.  This is always a welcome treat to have around especially for the holidays (any holidays!)  This recipe makes 2 loaves.

3⅓ cups AP flour
2⅔ cups sugar
1 15 ounce can pumpkin mix
⅔ cup water
⅔ cup ground walnuts or pecans
⅔ cup unsalted butter, melted
4 large eggs
⅔ cups raisins
2 teaspoons baking soda
teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
pinch salt

Preheat oven to 350.

Mix all of the dry ingredients until completely combined.  Add remaining ingredients one at a time (except nuts) mixing well by hand after each.  Lastly add the nuts and raisins and mix well.

Add one half of the batter to a medium size to large baking loaf and bake for about 65 minutes, or until a toothpick inserted in the middle comes out clean.

NotesThis batter makes approximately 6 cups; use of the batter for each medium size baking loaf.



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