Moist Pumpkin Bread

My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago.

It’s the oldest recipe in my family and also the most cherished.

In fact, one of my clearest childhood memories is baking the loaves with my mom and then carting them off to every neighborhood potluck and holiday party.

Now, I bake the recipe all the time with my own kids and it’s just as wonderful today as it was back then.

It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.

This is the original recipe from my grandmother’s recipe box; as you can see, it has seen its share of spills!

To Make this Recipe You’Il Need the following ingredients:

Brown sugar
Eggs
Vegetable oil
Water
Pumpkin puree
Plain flour
Baking soda
Baking powder
Salt
Nutmeg
Cinnamon
Pumpkin pie spice
TOPPING: Butter, Brown sugar, Milk, Pecans, chopped

PLEASE, USE THE NEXT PAGE BUTTON OR OPEN BUTTON BELOW FOR THE PRINTABLE RECIPE AND INSTRUCTIONS.

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