This recipe, my kids can eat a whole loaf in one day. They always look forward to this time of the year because they know mom makes PUMPKIN BREAD!
2 sticks of butter (1 cup) softened
1 cup sugar
1 1/2 cups brown sugar
1 tsp vanilla
2 cups of pumpkin
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
3 cups flour
1 cup crushed pecans or walnuts (only if you please) Mix wet ingredients together
The pumpkin, you can be real ambitious and use pumpkin from a pumpkin or use canned pumpkin, I choose the latter most of the time.Add to mixture, and mix ingredients together well.
Then add dry ingredients to the wet
It makes two loaves of bread, place half in one and half in the other into a greased pan.
Place in oven for 90 minutes at 350 degrees. Check to see if it is done by putting a fork or toothpick thru middle. If there is none that sticks it is done!
This is the naughty really yummy part, frost the pumpkin bread with a cream cheese frosting
Cream Cheese Frosting
4 ounces cream cheese
1 cup butter
1/4 cup of nuts chopped (whatever kind you like)
1 cup powdered sugar
Cream together with beaters and when bread is cooled smooth frosting right over the top.
I like this recipe because the brown sugar in it makes the bread more dense. When I first got this recipe in the 80’s it called for ‘margarine’ not butter because then that was the BIG thing, margarine. It just grosses me out now and I know my mom cringes knowing that is what she used to make this amazing bread back then. But live and learn and now we just go for the real thing, butter. Hope you enjoy
! I just got the privilege this morning of spending my 6:00am hour with my dear girl friends at Starbucks instead of on the road running. It was a good time as always, and happy birthday to friend Connie, and hope you enjoy the bread I brought to you!