When I was young, my little brother came home from school with one of his typical kindergarten masterpieces – this time it involved a turkey that loosely resembled his grubby little hands.
Like most of his masterpieces, this was placed front-and-center on fridge where my sister and I poked fun of it – being so.much.better at drawing turkeys -pfffft! Little did we know that we were in fact looking at a piece of art that was truly one-of-a-kind. On the back of the drawing was a recipe for arguably one of the most delicious Pumpkin Breads we had ever tried. Arguably there hasn’t been a fall since 1985 that this recipe has not been made in our house at least 3x during the season. Despite my family being spread far and wide across the country now there’s still a shared elation when the first signs of Canned Pumpkin hit the shelf.
- 3 cups Sugar
- 3 1/3 cups Flour
- 4 eggs
- 1 cup Oil
- 2 cups Pumpkin
- 1 tbsp. Cinnamon
- 1 1/2 tsp. Salt
- 2 tsp. Baking Powder
- 1 tbsp. Nutmeg
- 2/3 c. Water
Mix all ingredients together. Bake at 350* for 1 hour 15 minutes.
NOTE: This recipe makes 2 loaves.
You can make all the substitutions you want, but I truly discourage it. This recipe is meant to be enjoyed as-is. I also don’t recommend that you cutting this recipe in half – pinky.prom that you’ll need a second loaf. instantly.