This is my grandmother’s recipe for pumpkin bread. I’ve always loved it, and a few years back I finally asked my aunt for the recipe. A Facebook friend recently posted that she was looking for a pumpkin muffin recipe, so I decided to share this. In my opinion, this one works great. Make it as a loaf, cupcakes (just top with icing), or muffins (no icing).
- 1 cup Libby’s Pumpkin
- 4 eggs
- 1 cup vegetable oil
- 1 cup water
- 2 cups white sugar
- 1 cups light brown sugar
- 1 tsp cinnamon
- 1 tsp salt
- ½ tblsp baking powder
- 2 tsp baking soda
- 1 tsp ground cloves
- 3 cups flour
- Preheat oven to 350.
- Mix pumpkin, eggs, oil, and water in an electric mixer.
- Add the remaining ingredients and mix well.
- Pour into loaf (or muffin) pan and bake at 350 for 1 ¼ hours, then test with a toothpick to see if it’s done. For cupcakes/muffins start testing after about 20 minutes.
With St. Patrick’s Day looming, I thought it only appropriate to post this recipe for Irish Soda Bread. The recipe was given to me by my sister-in-law, Heloise. Having married into an Irish family, I’ve found that soda bread recipes are numerous and varied. But, this one is my favorite.
Warning: Do not attempt without a stand mixer (like Kitchen Aid), or MAJOR hand/wrist/arm strength.
- 4 C flour
- 1 C sugar
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- ¼ lb butter
- 1 pint sour cream
- 2 eggs
- 2 C raisins
- 1 C chopped walnuts
- Blend (using bread hook) flour, sugar, baking soda, baking powder, salt and butter.
- Add sour cream and eggs. Blend well.
- Add raisins and chopped walnuts.
- Pour into two greased & floured loaf pans.
- Bake for 15 minutes at 375. Then reduce heat to 350 and bake for 45 more minutes.
Soda Bread on Cooling Rack
Enjoy warm or coled, with or without butter.