From Jim Brickman Beautiful World Cookbook
Pumpkin Bread – Page 125
Lately, everywhere you look you see pumpkin. I don’t just mean actual big orange squash. Pumpkin flavored everything! There’s latte, oatmeal, cheesecake, pie, seeds, cookies and of course pumpkin bread!
Lucky for me, I do love pumpkin bread. It’s a great fall staple and easy to bake. Since pumpkin comes canned we can pretty much make it any time of the year, but somehow it just tastes better in the fall.
I love the idea of sitting around a fall campfire with friends, drinking mugs of hot apple cider, and eating some freshly baked pumpkin bread. Add a little music to the scene, like In The Wind from my album Believe
What are some of your favorite fall treats? Things that just don’t taste the same other times of the year Leave me a note in the comments.
I hope you enjoy this delicious Pumpkin Bread recipe from the Beautiful World cookbook. The book is filled with wonderful All-American and International recipes submitted by my friends across the country and around the world..
This is delicious with cream cheese. Make a few extra loaves because its a popular Christmas gift.
Jan and John Mize, Alabama
Pumpkin Bread Ingredients
1 1/4 Cup Corn Oil
2/3 Cup Water
1- 15 oz. Can Pumpkin
3 Cups Sugar
1 tsp. Salt
1 Rounded tsp. Nutmeg
1 Rounded tsp. Cinnamon
2 tsp. Baking Soda
1- 3 oz pkg. Coconut Instant Pudding
2 1/2 Cups All Purpose Flour
- Line 3 medium loaf pans with wax paper and cooking spray. Set aside
- In large mixing bowl; mix oil, water, eggs, and pumpkin.
- Add sugar, salt, nutmeg, cinnamon, soda and dry instant pudding mix.
- Mix together.
- Add all purpose flour.
- When blended, pour even amounts into the loaf pans.
- Bake at 350 degrees for 45 minutes to 1 hour, or until toothpick comes out clean
- Bread will be VERY moist.
Looking for more great recipes?
The cookbook Beautiful World by Jim Brickman and friends
blends international cuisine and all-American home cooking.
Magic of Christmas is filled with delicious cookies and more