Fall time is for warm homes with the baking smell of spiced pumpkin. I love this season and bringing in all the good feels of harvest.
Family or share with friends size
Makes 2 long and narrow pans and 2 small loaves
What You’ll need:
- 6 eggs
- 3 cups sugar
- 3 tsp. baking soda
- 15 oz. can of pumpkin
- 1 ½ cups milk
- 6 cups flour
- 1 ½ cups butter
- 2 caps full vanilla extract
- About ½ tbsp. pumpkin pie spice
- About 1 tbsp. cinnamon
Preheat oven to 350 degrees (Fahrenheit)
Put eggs in a large bowl. Soften butter and pour in. Add sugar and cream all together. Add baking soda and can of pumpkin. Add flour, milk, and vanilla. Add cinnamon and pumpkin pie spice. Mix thoroughly.
use shortening to coat loaf pans and add a little flour to shake around pan till all shortening areas are coated with some flour. Bang the pan upside down to get rid of excess flour. Fill pans only half full of pumpkin bread dough. Put in the oven for about 30 minutes. Stick with a knife in the center and should come out mostly clean to test if done. once out of the oven take a knife and go around the whole pan to help release the bread from pan. Flip over and drop out of pan on cutting board. Enjoy!
During the day I have a teenage son who is learning Culinary arts, we have benn cooking and baking. This recipe was done by him and photography of the bread. More to come! 😉