My favourite bread, even better than Banana bread, gasp!  

This is from a Southern Junior League Cookbook that my neighbour, Mrs. Hovey gave me when I got married in ’84.  That and sweet & sour cocktail sausages are recipes I’ve used over and over.  Thank you, Donna!

Do NOT forget to serve this with cream cheese.  That may sound weird but it’s beyond good

Preheat overn to 350° f

Grease and lightly flour muffin tins, mini muffin tins, 2 loaf tins or bundt pan.  if using Demarle pans – no grease needed – pops right out after it’s cooled.


1-1/2 C. sugar

1/2 C. oil

2 eggs

1 C. pumpkin (straight from can or cooked & pureed from fresh pumpkin)

1-3/4 C. flour

1/3 C. water

1/2 tsp. allspice (didn’t have it when I made it this week but it’s good in it)

1 tsp. salt

1/4 tsp. baking powder

1 tsp. baking soda

1/2 tsp. ground cloves

1/2 tsp. cinnamon

1/2 C chopped nuts (optional – I never put nuts in breads)

How To:

pour oil in a large mixing bowl, add sugar and mix well. add remaining ingredients, mix well with whisk or wooden spoon.  pour into greased and lightly floured pan – 1/2 full.

bake until a wood stick or a knife JUST comes out clean.  don’t over bake – you want this to be a soft, moist bread.

loaf pans: 60-70min

mini muffin tins 18-20 min

bundt pan 40-50 min

muffin tins 20-25 min ?  (haven’t done these before)