This is a recipe that I have used many times and have lots of requests for it this time of year. I have made it with Pumpkin and Sweet Potato. Anywhere that Sweet Potato is referenced you can substitute with Pumpkin.
Ingredients;
- 3 1/2 cup sifted flour
- 2 tsp soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 tsp Ginger
- 4 eggs well beaten
- 3 1/2 cup sugar
- 2 cup baked prepared sweet potato
- 1 cup wesson oil
- 1 cup chopped pecans
Instructions
To prepare sweet potato; bake one large or several small sweet potato coated with butter or margarine, wrap in foil, bake at 400 for one hour. Remove from foil, peel off skin, mash with butter, brown sugar and cinnamon to taste. (If using canned pumpkin just add butter, brown sugar and cinnamon to taste)
Sift flour, cinnamon, salt, soda and other spices. Add all the other ingredients. This is a very heavy batter mix together on low speed till all ingredients are mixed. Grease and flour 4 1 lb coffee cans or 2 loaf pans lightly. (I have used Pam butter flavor also works fine) I have also made muffins out of this recipe.
Bake at 350 for 1 hour. Remove from oven, cool in pan on rack for 10 min before slicing and serving. Depending on the thickness of the slices 10 to 20 servings are possible.
This wonderful recipe was taken from a homemade recipe book of unknown origin. It was in its original form written by Hettie Geary as a Pumpkin Bread recipe. With some experimenting and adding a few additional spices I have used it for many years for Sweet Potato bread. As I mentioned earlier, I have lots of request from friends and family for my Sweet Potato Bread this time of year.
Hope you guys try it~ Gin