This Pumpkin Bread is quick, EASY and, oh, so tasty.
- 1 large egg
- 1/3 cup canola oil
- ¾ cups sugar
- ½ cup cooked, unsweetened pumpkin (canned works great)
- ¾ cups self-rising flour ***
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/3 cup chopped walnuts
- ½ cup sweetened, shredded coconut, reserve 1 Tablespoon. (Use a brand name coconut)
- Preheat oven to 350 degrees. Grease and flour 2 mini loaf pans.
Whisk eggs in medium-sized bowl. Add oil and pumpkin. In another bowl mix flour, cloves, cinnamon and salt.
Add dry mixture to the pumpkin mixture and stir. Fold in walnuts and coconut.
Pour into loaf pans, filling about ¾ full. Sprinkle with the reserved coconut.
Bake for about 35-45 minutes or until loaves are lightly browned and a toothpick inserted into the center comes out clean. Cooking times vary, so keep checking to see for doneness.
Yield: 2 mini loaves
When we all ate from the land and did not import exotic foods, we ate what was fresh. So in the fall of the year and for Thanksgiving and Christmas we had lots of pumpkin dishes. My folks let me grow pumpkins in the corn patch.
I hope you’ll give this easy holiday recipe a try. I bet it becomes a new holiday baking tradition! Bread will keep fresh for several days if stored in plastic wrap.
I use canned pumpkin for my pumpkin bread. Pumpkins in our stores are bred to be round, pretty and orange. The old pale, apricot-colored pumpkins still grown in the North Carolina mountains are much better for cooking than the picture-perfect orange pumpkins.
There are many heirloom pumpkins that really taste great – and they come in many colors, so don’t think all pumpkins are created equal.
Big Mill Bed & Breakfast 252-792-8787