There's a little story that accompanies this recipe. Somewhere in the first year or two of our marriage, I made pumpkin bread from my trusty Betty Crocker cookbook. Kevin ate it, then said, "This was good. But you should get my mom's recipe. She has a really good recipe." Um, OK. My pride wounded, I
A year or two later, I swallowed my pride and called Kevin's mom. She kindly passed her recipe on to me and I've been happily making it ever since! It's the best! So moist and spicy and pumpkiny. Delicious!
I made it on Saturday night for a fellowship we were having on Sunday night. It keeps well, and tasted just as good or even better one night later! I realized I'd never shared the recipe on my blog, so here you go, the recipe for "I swallowed my pride pumpkin bread!":
1 large can pumpkin puree (29 oz.)
4 cups sugar
1 cup oil
5 cups flour
4 tsp. baking soda
1 tsp. salt
1 tsp. clove (I use 1/2 tsp.)
1 tsp. cinnamon
1 tsp. nutmeg
1 cup chopped walnuts
Preheat oven to 350*F. Oil small five small loaf pans (3x6 inches) and cut wax paper (or parchment paper) to fit bottom of pan, place in bottom of pan.
Mix pumpkin, sugar and oil. Sift remaining ingredients together, and work into pumpkin mixture.
Divide batter evenly into loaf pans and bake for 45-50 minutes or until a knife comes out clean.
Notes: I never add the walnuts. I like walnuts just fine, but I don't like the texture of them in baked goods. It's up to you whether you put them in or not. :-) I bought pans specifically for this recipe, but you can also bake in two regular loaf pans, you'll just need to watch them after 50 minutes.