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Pumpkin Bread (from Ann Brinkerhoff in Houston Chronicle) Recipe

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This recipe for Pumpkin Bread (from Ann Brinkerhoff in Houston Chronicle) is from The Fricke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 c, sugar
3½ c. all-purpose flour
2 tsp. baking soda
½ tsp. salt
2 tsp. each, ground: nutmeg, allspice, cloves and cinnamon
4 eggs
2 c. fresh cooked or canned pumpkin
1 c. oil
½ c. water
½ c. apricot or peach brandy (I just use water)
1 c. chopped pecans
1 c. raisins
Directions:
Directions:
Preheat your oven to 325 degrees.
Grease a 10-inch bundt or tube pan.
Combine sugar, flour, baking soda, salt and spices in a large mixing bowl.
In another large bowl, combine eggs, pumpkin, oil, water and brandy, mixing well.
Stir pumpkin mixture into dry ingredients, beating until well-mixed.
Fold in pecans and raisins.
Pour batter into prepared pan and bake until bread tests done, about 1 hour and 30 minutes.
Number Of Servings:
Number Of Servings:
18-20
Preparation Time:
Preparation Time:
15 minutes prep and 1 hr 30 minutes baking
Personal Notes:
Personal Notes:
If you don't want to use brandy in the recipe, ½ cup of water works as a substitute.

I also bake these in mini loaf pans or mini bundt pans. Only have to cook them about 20 minutes.

 

 

 

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