pumpkin bread

Pumpkin Bread Recipe From Betty's Cook NookThe Best Of Fall

It’s the most wonderful time of the year – when wearing flannel and smelling like patchouli is top of mind. Also top of mind? PUMPKINS!  🎃 There’s no better way to ring in fall’s greatness other than watching the fall favorite “It’s The Great Pumpkin Charlie Brown.” 

The Peanuts gang were probably my best friends growing up. In a time before you could record TV I never missed a show. I remember sketching Snoopy on top of his doghouse… and funny, I never thought it was odd that Snoopy slept *on top* of his doghouse rather than in it. Childhood innocence.

While your pumpkin bread is baking, come back and watch the movie below – share it with your family and friends and celebrate the way we were… and the way we are with the best of fall!

Foodie Tips

  I halved this recipe and made 2 medium-sized loaves. If you’re gift-giving or a lover of loaves, go all the way!

  One small can pumpkin? I presumed it was a 15 ounce can.

  The recipe didn’t note it but I greased my loaf pans before adding the batter.

  This bread is most great served sliced and toasted with a schmear of Phildelphia Whipped Cream Cheese.

i. Time

Total prep: About 75 minutes (minus resting)

ii. Ingredients

3-⅓ cups | flour
3 cups | sugar
1 teaspoon | cinnamon
2 teaspoons | nutmeg
2 teaspoons | baking soda
1 teaspoon | salt
| cage free eggs, beaten
1 cup | oil
⅔ cup | water
15 ounces | canned pumpkin
¾ cup (2 small boxes) | raisins
¾ cup | chopped nuts (a.k.a. “pecans,” here in Texas)
to top | more pecans (optional)

Pumpkin Bread In The Works

iii. What to do

1. Measure the dry ingredients into a large bowl.

2. Add the eggs, oil, water, and pumpkin. Mix everything well.

3. Fold in the raisins and the pecans.

4. Pour the batter into two large or four small loaf pans at 325°F until the bread tests done.

ENJOY

~ Patrick

Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook

Pumpkin Bread Recipe From Betty's Cook Nook

Peanuts Cook Book Circa 1970One of my most cherished childhood items is this Peanuts cookbook. Originally printed in 1970 it still remains in my kitchen today, almost 50 years later!

This cookbook was not mine, originally… but at the magical age of 10 I was such a fanatic about The Peanuts Gang I was able to smooth talk this cookbook out of my neighborhood friend’s kitchen and into mine!

Pumpkin Bread

A Scan Of Mom’s Pumpkin Bread Recipe

Sous Chef Note: While acquainting myself with this recipe I noticed a credit to “Barbara Harris” and took to the internet to see if I could find out who she was. Turns out Barbara was a San Antonio restauranteur who ran some popular food establishments in San Antonio and Dallas.

I found reference to Barbara’s Pecan Pie Muffins in Karen Haram’s 50 Favorite “Good Taste” Recipes – these muffins are surely a culinary cousin to the Pumpkin Bread recipe above. Karen was a food author for the San Antonio Express-News for more than 30 years so you know these recipes have gotta be tasty… I have Karen’s Good Taste cookbook printed out for my culinary archives and you can score a digital copy of her fifty favorites here > Karen Haram’s 50 Favorite Recipes.



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