Sharon’s Pumpkin Loaf

Most of my recipes are 40 years or older and were handed down to me by family or friends. This recipe is no different and came from a very good friend, who I have unfortunately lost track of over the years with my many household moves. 🙁 

So to Sharon:

If you are out there somewhere, thanks!  I make this year round but at Holiday time, I think of you…. and your bubbly personality always comes to mind as I make this loaf.  I will never forget the day, 40 years ago, just before Thanksgiving, when you popped into my kitchen, lugging all the ingredients and the handwritten recipe card. We made about 6 loaves that day and we made lasting memories!!

Me

Sharon's Pumpkin Loaf

2014-02-08 01:44:28

A moist Pumpkin Bread that I serve year round. Keeps in fridge, always good! The recipe was given to me by a good friend over 40 years ago.

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Ingredients

1. 2 cups sugar
2. ½ cup vegetable oil (really makes the loaf moist)
3. 1 can pumpkin (2 cups or 303 size can)
4. 2 ½ cups flour
5. 2 teaspoons baking soda
6. ½ teaspoon salt
7. ½ teaspoon cloves
8. 1 teaspoon cinnamon

Instructions

1. Add oil, sugar and pumpkin; stir well
2. Add flour, soda, salt, cinnamon and cloves.
3. Mixture will be stiff.
4. Pour in greased loaf pan
5. bake 350 degrees for 1 ½ hours or until toothpick comes out clean.

Notes

1. This loaf can be made in a matter of minutes. The hardest part is waiting for it to be baked as the aroma will fill your kitchen with the most wonderful smells.
2. Optional: pecans, walnuts or any preferred nuts, but I like it plain...the way Sharon and I made it 40 years ago! 🙂

By Kari

Me and My Captain https://meandmycaptain.com/