Pumpkin Bread from the Great New England Recipes cookbook


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.



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