Saturday, November 17, 2007

Grandma's Pumpkin Bread

My dear friend Laura has used this recipe from her grandma since was a Southern Living recipe that is just delicious. She makes it every fall and came over to my house this week to make a big batch. My kids LOVE LOVE LOVE it! I poured the batter into my stoneware mini loaf pan, my mini muffin pan (the greatest size for toddlers!) and my stoneware crock. We have eaten on it all week and I still have four mini loaves in my freezer! Enjoy!

2 sticks butter, softened
3 eggs
2 3/4 cups sugar
3 1/2 cups all purpose flour (I used white wheat flour)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. vanilla
2 cups packed pumpkin (about 1 and 1/2 cans)
1/2 cup raisins (optional)
1/2 cup pecans

Mix and bake at 325 for 1 hour (for a loaf pan). For mini loaf pans, about 30 minutes or so. Just use a cake tester to check! Mini muffins take little time at all.