I decided on pumpkin bread because I’d been promising Sir Beads I’d make some for a few weeks now. I pulled out the recipe, gathered the ingredients and turned on the oven. Honestly, is there anything more wonderful than a kitchen that’s bursting with the aroma of warm spices? I don’t think so. 😉
Sir Beads began to pace back and forth in front of the oven whenever the football game went to a commercial break. I reminded him that even when it was done, it was still going to have to cool for a bit. He gave me that “Oh, come on now!” kind-of-look, and then rolled his eyes and sighed.
Eventually, his patience was rewarded and after the first bite he proclaimed it to be “excellent”. But, when a man with a sweet tooth marries a lady who loves all things pumpkin – there’s just one little problem . . .
Pumpkin bread doesn’t last very long in this house.
Luckily, I made TWO! 😀
Old Fashioned Pumpkin Bread
2/3 cup butter
2-2/3 cups sugar
1 can pumpkin (15 oz.)
1/2 tsp. baking powder
2 tsp. baking soda
2/3 cup water
3-1/3 cups flour
1-1/2 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
2/3 cup nuts (small pieces)
2/3 cup raisins (I use more than that as we love raisins.)
Cream butter and sugar until fluffy.
Add eggs, pumpkin, and water.
Mix flour, baking powder, soda, salt, and spices – and then add to pumpkin mixture.
Stir in nuts and raisins.
Pour into two greased loaf pans (2 qt. size)
Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean.