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Live, Laugh & Learn with Lillyan: Pumpkin Bread

By Lillyan Baker

Add some warmth and butter for a pumpkin bread breakfast.

From Thanksgiving to first day of 2013, baked goods will be passed from family to family as a celebration of the giving season. Among the divinity and Santa cookies, pumpkin bread will be wrapped up in colorful cellophane as one of the many breakfast and after dinner treats to enjoy all month long. Make your pumpkin bread stand out from the rest with my mother’s timeless pumpkin bread recipe.

Mama’s Pumpkin Bread

1 1/2 c flour
1 c sugar
1 can (15 oz.) pumpkin puree
1 tsp baking soda
1/4 c water
1/2 c olive oil
2 eggs, beaten
1/s tsp salt
1/2 tsp clove
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 350°F. Sift together the flour, sugar, salt and baking soda.

2. Mix the pumpkin, oil, eggs, spices and water together. Combine with the dry ingredients.

3. Grease and flour 9×5x3 inch loaf pan. Pour batter and bake 55 minutes. Let cool.

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