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Pumpkin Bread

Yes, I REALLY do love pumpkin.  I think I could eat pumpkin muffins all day long.  I used a pumpkin bread recipe that I modified from my homemade cookbook.  It’s actually just a 3 ring binder we had laying around.  My favorite aunt e-mailed me 9 e-mails full of attachments.  Each attatchment was a recipe of my grandma’s.  So I printed these on card stock, hole punched them and snapped them in to what I now call my homemade cookbook.

Pumpkin Bread
ingredients:
1 3/4 C. Pumpkin (1can)
3 1/3 C. Flour
2 C. Sugar (it originally called for 3, but I never use the full amount)
2/3 C. Shortening (orbutter)
2/3 C. Water
4 Eggs
1 tsp. Salt
1/2 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Cinnamon

I have no patience for beating eggs, or separating dry ingredients from liquid.  So I just put everything into a bowl & mixed it.  With my fancy new kitchenaid mixer that I am in love with.
For bread, bake at 350 degrees for just under an hour.  This time I made 24 muffins and 1 loaf of bread, the muffins I took out after about 35 minutes, the bread I turned off after 45 minutes, but left in for another 15 minutes… so the timing isn’t terribly important.  I’d say if you want a general rule- 350 for 40 minutes, then do the toothpick check.

For the frosting I used a recipe I found here.

Ps- A cute little story from my “childhood”.  My grandmother used to make the BEST pumpkin pie.  I used to say Punky for pumpkin… As in, “I love grandma’s punky pie”.  It wasn’t until about a year ago when my husband corrected me I realized that I was still saying this.

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Comments

  1. Courtney says

    December 6, 2010 at 11:08 pm

    Yumm-O! I could eat pumpkin all the time too. I have some leftover pumpkin puree and I'm thinking about mixing it in my oatmeal tomorrow morning with some cinnamon. Mmmm… 🙂
    I've been using this recipe for pumpkin muffins: http://www.kitchenstewardship.com/2009/10/13/recipe-conection-one-bowl-pumpkin-breadmuffins/
    I love how she takes the original 'how grandma used to make it' recipe and then offers suggestions to make them healthier. A great way to implement baby steps to healthful baking!

    Reply
  2. betterwife825 says

    December 8, 2010 at 5:20 pm

    Very cool! I'd like to try her recipe. It seems almost every baked good recipe Chad or I have from our mothers or grandparents takes globs of shortening.. What is shortening anyway? Oh never mind, I probably don't want to know.. At least not until the last few muffins have disappeared. haha.

    Reply
  3. Courtney says

    December 8, 2010 at 8:19 pm

    😉 You're right, you don't want to know. It's bad news. After all the muffins are gone, here's a good read: http://www.kitchenstewardship.com/2009/06/01/search-out-trans-fats/
    I've found the same thing to be true about all my grandma's beloved recipes. Luckily you can almost always substitute real butter with great results!

    Reply

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Hey Friend! I am truly so glad that you’re here today!

At A Slightly Better Wife, I share about faith, homemaking, homeschooling, and marriage—along with my passion for creating a non-toxic, intentional home. Life isn’t about perfection, but I believe in making small, meaningful choices each day to do things slightly better than before.

My love for simple living and homemaking was deeply shaped by my grandparents. I have the best childhood memories of being in the kitchen with my Grandma Edna, learning the beauty of home-cooked meals and a well-tended home. My Grandpa Link’s storytelling and wisdom instilled in me the value of faith, family, and slowing down to listen during the little moments that make life rich. Their influence is woven into who I am today and I’m so grateful for that.

I’m a wife, a momma of 5, and a homemaker at heart. My husband and I met young, just days after my 18th birthday, and we quickly (like within a week) knew that forever was in our plans.

Together, we built our home on the edge of town, where we’re raising and homeschooling our children while embracing a simple, purposeful life in the city.

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