Pumpkin Bread
My mother made this as far back as I can remember, and I still make it today and love it. Its a sweet bread and always reminds me winter is on the way.
My mother made this as far back as I can remember, and I still make it today and love it. Its a sweet bread and always reminds me winter is on the way.
- Carbohydrate 917.153505 g
- Cholesterol 1586.25 mg
- Fat 128.00020875 g
- Fiber 15.4107376021743 g
- Protein 80.34904875 g
- Saturated Fat 20.43952125 g
- Serving Size 1 1 Loaf (1570g)
- Sodium 1491.85050151027 mg
- Sugar 901.742767397826 g
- Trans Fat 9.251334 g
- Calories 5005 calories
Step-by-step
- Mix All ingrediants in bowl.
- Pour into 4 well greased loaf-pans.
- Bake at 350 for 1 to 1 1/2 hours.
As a housewife, I'm passionate about creating a cozy and inviting home for my family. Baking is a wonderful way to bring everyone together, and the aroma of freshly baked pumpkin bread is simply irresistible. This recipe has been passed down through generations, and it always brings back fond memories of my childhood.
What I love about pumpkin bread is that it's so versatile. You can add nuts, raisins, or other spices to customize it to your liking. It's also a great way to use up leftover pumpkin puree. I like to make a double batch and freeze half of it for later. That way, I can enjoy my favorite treat all year round.
So if you're looking for a delicious and comforting recipe, I highly recommend giving this pumpkin bread a try. It's perfect for a chilly fall day or a cozy winter evening. And who knows, it might just become a family tradition in your home, too.
