Regular visitors will know that this blog is usually about technical subjects, primarily technical management. However, Thanksgivukkah approaches, and I’ve been asked by a number of people for my Mom’s pumpkin nut bread recipe. I occasionally make this for my team, and I can tell you that it’s easy, delicious, and always a big hit. I frequently substitute in whole wheat flour for some or all of the all purpose flour, which works fine as long as I’m careful not to overcook it.
- 3 cups sugar
- 1 cup oil
- 4 eggs, beaten
- 2 cups canned pumpkin (one 15 or 16 oz can)
- 3 1/2 cups flour
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 cups walnuts; chopped
- Preheat oven to 350.
- Sift together dry ingredients (not including walnuts). Mix so that it’s uniform.
- Mix together all wet ingredients
- Mix flour mixture alternately with 2/3 cup of water into pumpkin mixture.
- Mix in walnuts.
- Pour into 3 buttered and floured loaf pans and bake for 1 hour (until a tester comes out clean).