Bernice’s Pumpkin Bread
You know Fall is here when the leaves start to change, the weather starts cooling off and you start bringing out all your sweaters and boots from wherever they were gathering dust in your closet.
Fall also means baking. A lot of baking. There’s nothing better on a crisp Fall day than to have something amazing in your oven that makes your home smell welcoming. Come on in, grab a cup of tea, and enjoy some homemade pumpkin bread.
Fall screams pumpkin. If you haven’t gotten your pumpkin on this fall, I have a recipe for you! It comes from my brother in law’s grandmother Bernice who obviously knew her pumpkin.
Bernice’s Pumpkin Bread (Makes 3 loaves)
3 1/3 cups flour
3 cups sugar
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup vegetable oil
2/3 cup water
1 29 oz can pumpkin (Libby’s 100% Pure Pumpkin)
Preheat oven to 350 degrees.
In a large bowl, combine all dry ingredients. In an electric mixing bowl, combine the oil, water, eggs and pumpkin.
Add the dry ingredients slowly to the wet ingredients. Mix on low for a couple of minutes until fully blended.
Pour into greased and floured pans. Bake 1 hour or until toothpick comes out clean.