When I was in high school (too many years ago...), I clipped this original recipe for pumpkin bread from the Atlanta Constitution and have used it since. I have finally typed it up as the original is quite yellowed (and a bit sticky.) Over the years, I have added some spice and dried cranberries. This spicy, moist, breakfast bread is perfect for this time of year. The house smells so wonderful while it is baking! We like it best toasted with whipped cream cheese!
- 1 cup canned or cooked pumpkin
- 1 cup sugar
- 1/2 cup milk
- 2 eggs
- 1/4 cup butter or margarine, melted
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 cup chopped walnuts
- 1 cup fresh or dried cranberries (optional)
Preheat oven to 350 degrees F. In a mixing bowl, beat pumpkin, sugar, milk, eggs, and butter until creamy and completely smooth.
Whisk together dry ingredients and add to the pumpkin mixture blending until fully combined. Fold in walnuts and cranberries. Pour into a greased 9x5x3" loaf pan. Bake at 350 degrees for 70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
