Ted's Pumpkin Bread

This is a recipe that I got from my sister, Janet, which she highly recommends. She’s got good taste, so I’m taking her at her word and posting it here. Enjoy!

Ted’s Pumpkin Bread

½ cup Vegetable Oil
2 Eggs
1/3 cup Water
1 cup canned Pumpkin
1 2/3 cup Flour
1 ¼ cup Sugar
1 teaspoon Baking Soda
½ teaspoon Nutmeg
¼ teaspoon Salt
½ teaspoon Cinnamon
½ cup chopped Nuts

Preheat oven to 350 degrees. Combine oil, eggs, water, and pumpkin.
Sift dry ingredients together. Gradually beat dry ingredients into pumpkin mixture. Add nuts.

Pour into greased, floured loaf pans (4” x 8”) – fill approximately half full.
For mini-loaves, makes 2-3 loaves. Bake 70-75 minutes (45-50 minutes for mini-loaves) or until done when tested.

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Pumpkin Raisin Bread

This is an old recipe that my husband and sons requested often while my boys were growing up. It has the perfect mix of spices, and it’s incredibly moist and flavorful. I always add raisins to please my family, but you can use nuts or chocolate chips.

Pumpkin Raisin Bread

1/3 cup Butter or Margarine
1 cup Sugar
2 Eggs
1 cup Pumpkin
1/3 cup Water
1½ + 1/6 cups Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
¼ teaspoon Baking Powder
½ teaspoon Cinnamon
½ teaspoon Cloves
½ cup Raisins (or nuts or chocolate chips)

Preheat oven to 350 degrees. Grease one 9-inch loaf pan.

Mix butter or margarine and sugar in large bowl. Add eggs, pumpkin, and water.

Whisk together flour, baking soda, salt, baking powder, cinnamon, and cloves.
Add to pumpkin mixture. Stir in raisins or nuts.

Bake 50-55 minutes. (Check with toothpick.) Cool slightly; loosen from sides of pan.

Janet's Zucchini Bread

This is a wonderful recipe that my sister, Janet, gave me many years ago.  This bread is moist, without being oily.  My husband, Joe, doesn’t like nuts, so I make it with raisins instead. Either way, it’s a fabulous bread!

Janet’s Zucchini Bread

3 Eggs
2 cups Sugar
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup Oil
1 teaspoon Vanilla
2 cups grated Zucchini (2 medium)
1 teaspoon Salt
¼ teaspoon Baking Powder
3 cups Flour
1 cup chopped Nuts (optional)

Preheat oven to 350 degrees.
Beat eggs until foamy.  Add in the rest of the ingredients, flour and nuts last.
Grease pans.  Turn into 9×5” loaf pan, or two smaller pans.
Bake 1½ hours for large loaf, 1¼ hours for smaller loaves.
Remove from pans and cool on rack.

Note:  I have made these as muffins and baked them at 400 degrees for about 20 minutes.  (Makes 18.)