Pumpkin Bread from the Great New England Recipes cookbook

img_3597

My grandmother’s recipes were featured in the 1983 Yankee Magazine’s Great New England recipes cookbook.  For years I have used a recipe from another lady in that cookbook, Pat Estey from Epping, NH (right down the road).  This bread is explained as a wonderful bread for bake sales and I have found that’s true.  This is a consistent hit but warning – it has a ton of sugar!

 

 

 

Here is the recipe –

  • 2/3 cup of canola oil
  • 2 2/3 cups of sugar
  • 4 eggs
  • 1 can (15 or 16 oz) pumpkin or squash
  • 2/3 cup water
  • 3 1/3 cups flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon cloves
  • 2/3 cup coarsely chopped nuts (optional)
  • 2/3 cup raisins (optional)
  • 2/3 cup chopped dates (optional)

Grease a 9×5 or three 8 1/2 x 4 1/2-inch loaf pans.  In a large bowl, cream shortening and sugar until fluffy.  Stir in eggs, pumpkin and water.  Mix together flour, soda, salt, baking powder, cinnamon, and cloves, and add to egg and pumpkin mixture.  Stir in nuts, and raisins and dates if desired.  Pour into pans and bake at 350 about 60-70 mins.  Cool in pans 10 minutes.  Finish cooling on rack.

img_3601img_3600img_3603

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s