The Butcher’s Wife…Pumpkin Bread Recipe!

When I was a little girl, every October and November my mother would make Pumpkin Bread. This was a favorite in our house, and it was definitely always included on our Thanksgiving Day menu.

Over the past several years, every fall I would make this Pumpkin Bread to sell at the Meat Market. It’s always a huge hit, and would disappear off the counter in no time! The best thing about this recipe is that it calls for canned pumpkin, which is easy to keep on hand, and even easier to bake with. It also has a wonderful glaze that seeps into the bread and actually turns it into more of a dessert! It’s so simple…so give it a try!

This year, I am sharing my Mother’s recipe with you, so that it can be included in your Thanksgiving meal. People will fall in love with you, if you bake them this unbelievably delicious Pumpkin Bread….
(Yep! It’s that good;)

The full recipe and directions are posted below-
Click through the photo gallery for step by step instructions:

Ingredients:
1 1/2 cups Flour
1 1/2 teaspoons of Cinnamon
1 teaspoon of Baking Soda
1 teaspoon of salt
1 teaspoon of ground Ginger
1/2 teaspoon of ground Nutmeg
1/4 teaspoon of Baking Powder
1/3 cup of Milk
1/2 teaspoon of Vanilla
6 Tablespoons of Butter
1 Cup of Granulated Sugar
1/3 cup of Light Brown Sugar
2 Large Eggs
1 Cup of Pumpkin Puree
1/2 cup Raisins
1/2 Cup of chopped Walnuts

For Glaze:
1 cup of Confectioners Sugar
1 teaspoon of Vanilla
1 tablespoon of very hot water

Pre-heat your oven to 350 degrees fahrenheit

Prepare four small loaf pans (5 1-2 to 6 inch size) with butter or non-stick cooking spray.
( You can also use one standard size loaf pan, but you will need to extend the baking time to 45-55 minutes)

In a nice size mixing bowl whisk together; flour, cinnamon, baking soda, salt, ginger, nutmeg and baking powder.

Combine in a separate small bowl; 1/3 cup milk and 1/2 teaspoon of vanilla.

In the bowl of an electric mixer, beat 6 tablespoons of butter until creamy. Add in granulated and brown sugars and beat until crumbly.

Gradually beat in two eggs.

Add 1 cup of pumpkin puree and beat on medium speed until blended.

On a low speed blend in the flour mixture and milk/vanilla mixture. Mix until combined.

Gently blend in raisins and walnuts.

Divide batter evenly amongst 4 small prepared loaf pans and bake 30-40 minutes. It’s best to turn them once during baking time. Mine were done at 35 minutes…every oven is different….so keep an eye out and use the cake tester, or a toothpick inserted into the bread that comes out clean!

Let Pumpkin Bread cool completely on a wire cooling rack.

Glaze for drizzling:
When bread is completely cool you can whisk together 1 cup of confectioners sugar with 1 cup of vanilla and 1 tablespoon of very hot water. Drizzle over top and let set!

I like to leave the breads in the loaf pans until I am ready to slice and serve. You can also wrap them individually and use for gift giving!
Happy Fall:)

 

 

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