Grandma’s Pumpkin Bread

 

Pumpkin Bread Cakelets and Loaf

 

 

This recipe is one that has been around for at least 50 years and is one that I got from my Grandmother who was an excellent cook.  The two- temperature baking is important to keep the bread from overcooking.  This bread is very moist and the spice makes a big difference in flavor.

 

 

3 1/2
cups sifted flour
2
teaspoons baking soda
1 1/2
teaspoon salt
1
teaspoon cinnamon
1
teaspoon nutmeg

 

 

Sift these ingredients together.  Put the following ingredients into mixing bowl, beat well with electric mixer, and then add sifted ingredients.

 

 

3
cups sugar
1
cup vegetable oil
3/4
cup water
4
eggs
1
teaspoon vanilla
1
16-ounce can pumpkin
1/2
cup nuts, optional
1 1/2
cups dried cranberries (optional)

 

 

Mix all together and add 1/2 cup nuts or cranberries if desired.  Grease well and flour 3 -8"x 4" bread pans.  Divide mixture evenly in pans.  Bake in 350 degree oven for 40 minutes, and then reduce heat to 275° for 20 to 25 minutes.

 

Picture shows Cakelets, Regular and Small loaves.