Pumpkin Bread - (Guest Post from My Mom)

Greetings! Jamie, Everly, and I wanted to share a fall recipe with you today. It’s an old favorite that traces waaay back to my childhood days of being treated to dinner at a restaurant named Major Leonard Keep. My grandmother and grandfather would occasionally invite us along to dine with them, regardless of whether we deserved it or not, and if my memory serves me correctly, most often we probably did not! =) One of the foods I looked forward to nibbling on most of all was MLK’s pumpkin bread, amongst many other goodies they provided in their bread baskets. They were still serving this very same bread when our family celebrated together after Jenni’s baby dedication, also many moons ago. Disappointingly, this place of establishment is no longer in business. Years later, however, someone was kind enough to post the pumpkin bread recipe in our local newspaper; it appeared to have been a notable favorite to more than just my own family! Either way, I was delighted to espy the tasty delicacy and promptly tore it out of the “Food and Cuisine” section before my husband could even mention the word ‘scissors’ to me! I was taking no chance on the slightest of distractions for fear of losing this beloved recipe to the trashbin. As I baked the pumpkin bread today - the aroma wafting throughout the kitchen- I still savored the fond recollections of family and friends gathered at the old restaurant of yesteryear.

Below is the recipe, which tastes as much like a cake as it does a bread….hmmm….I’m sure you’ve figured out by now, that our family comes from a long line of sweettooths!


PUMPKIN BREAD
*Major Leonard Keep*

4 eggs
3 cups sugar
1 cup oil
2 cups pumpkin
3+1/3 cups flour
2 tsp. baking soda
1+1/2 tsp. salt
*1 tsp. cinnamon (I use 3 tsps.)
1 tsp. nutmeg
2/3 cup water

Beat eggs until light. Add sugar, oil, and pumpkin. Beat well. Add sifted dry ingredients with water to egg mixture. Bake in 4 small loaf pans at 350 degrees for 45-50 minutes; or two regular sized loaf pans for 60-70 minutes.


Enjoy!

Heidi

*I was so glad when I heard my mom was going to share this recipe. This is my favorite thing to eat in the fall - I seriously can eat a whole loaf myself (and I am pretty sure I have). In fact, I think I am going to make some this weekend!