High school is usually a horrible memory for most people. Don’t get me wrong, I would never want to go back and I was a little bit nerdy for most of it, but I have some GREAT memories from high school. After moving across the country between 10th and 11th grade and being all teenage angsty for half of Junior year, I finally began to settle in at Northville High School and make some friends. My friends consisted pretty much 100% of choir and theater people. We were together all the time at rehearsals and such so why not just hang out in our spare time too, right? I actually met my husband in the first play I ever did at NHS, but that’s neither here nor there. The point of this story actually has nothing to do with the story I just told…..oh well, the point is that our choir department would sell this pumpkin bread at the Victorian Festival each fall. We would all sign up to bake it and then sign up for a slot with our friends to sell the bread at the booth. Let me tell you, I don’t have much other experience with pumpkin bread other than this…..but God is it good! I have made it every Thanksgiving since high school and it gets rave reviews every time!
Ingredients:
- 1 cup corn oil
- 3 cup sugar
- 4 eggs, beaten
- 1 1lb can of pumpkin
- 3.5 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
- 2/3 cup water
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice (or 3 tsp pumpkin pie seasoning)
Directions:
- Combine sugar, oil, and eggs.
- Add pumpkin.
- Sift dry ingredients into above mixture.
- Add water and mix well.
- Bake in a lightly greased and floured bread tin at 350 degrees for 1 hour.
This recipe makes 3 regular sized loaves and freezes really well if you want to enjoy at a later date! I also suggest either making or buying cream cheese icing for it. A slice of pumpkin bread with a little cream cheese icing spread on it is the best! I hope you all enjoy and have a wonderful Thanksgiving tomorrow!
