Sunday, October 16, 2016

Great Grandmother's Pumpkin Bread


My recipe collection can be categorized quite simply. I possess only three types of recipes. With endless adjectives, most folk break their collections down from breads to soups and everything in between.  

I have only these: 
  • Recipes from 1-3 generations back 
  • Recipes I have collected in every town I’ve visited 
  • Recipes for my animals

See, I absolutely adore talking with people. I love to watch the reactions on their faces to my life long project. It’s a study on human kindness. Recipes give me the perfect equation to document my soul’s delight, watching people smile. 

My son and I enjoy baking and then sharing our baked goods with friends, family and neighbors. I have found that to get and absolute honest smile from anyone, baking and sharing have to be done for no reason. Giving, with no strings attached, continues to baffle folk. This practice used to be common and now, it is my personal mission to bake, share and relentlessly cause random smiles.

Today, I will share with you, my Great Grandmother’s recipe for pumpkin bread. It’s simple to make and we use cupcake tins with baking cups. It’s easier to share and takes a quarter of the time to bake, compared to a loaf pan.

Pumpkin Bread
1 ½ cups flour
1 ½ cups sugar
1 tsp baking soda
¼ tsp salt
2 tsp cinnamon
1 cup pumpkin
½ cup corn oil
1 tsp vanilla
2 eggs


Combine all dry ingredients in a bowl. In a separate bowl, mix eggs, vanilla and corn oil, then fold into dry ingredients. Pour into loaf pan and bake for 1 hour at 350 degrees. If using muffin tin, bake at 350 degrees for 25 minutes. Enjoy!

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