Heather’s Pumpkin Bread

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Oct. 13, 2011

Pump it up

Autumn means cooler weather, golden leaves and pumpkins. For those craving a seasonal treat, try this traditional Pumpkin Bread recipe from Heather Hudman.

The resident of the 1500 block of West Ritner Street offers up a recipe that’s super easy and great for any fall festivity. The spicy, moist pumpkin bread loaf is a nice alternative to pumpkin pie, and can easily be made into smaller snacks by using a muffin pan. SPR

Heather's Pumpkin Bread

Ingredients:

3/4 cup of butter

2-2/3 cups of sugar
4 eggs, beaten
1 15-ounce can of pumpkin
1/2 teaspoon of baking powder
2 teaspoons of baking soda
1-1/2 teaspoon of salt
1 teaspoon of cinamon
1 teaspoon of nutmeg
1 teaspoon of ginger
2/3 cup of water
1 teaspoon of pumpkin spice
16 ounces of walnuts, chopped
1 box of raisins
3-1/2 cups of flour

Directions:

Preheat the oven to 350 degrees.

Combine the butter and sugar together followed by the eggs.

Add the remaining ingredients. Mix well so the nuts and raisins don’t sink to the bottom when pouring the batter into small loaf pans.

Bake for one hour.

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