Everyone who has ever had my Pumpkin Cake/Bread LOVES IT! Until now I have not shared my recipe other than with my sons and mother. Well, today I’ve decided to share my sons favorite childhood Pumpkin Cake/Bread recipe. This is a recipe I saw in our local newspaper some twenty plus years ago. I made adjustments to the spices and sugar to adjust to my families taste and created my own version of Pumpkin Cake/Bread. This is a very moist cake/bread! I call it a cake and bread because, it has a cake mix in it, but you can toast and serve it like a bread. My children and grandchildren love this! I can’t keep enough on hand when they are here.
Donna’s Pumpkin Cake/Bread
1 (1 lb. 2.5 oz.) box Yellow Cake Mix or Butter Recipe Golden Cake Mix
1 (15 oz.) can Pumpkin Meat
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 cup sugar
1/4 cup water
1/2 cup canola oil
4 large eggs
1 cup pecans or walnuts, chopped (optional)
Preheat oven to 350 degrees. Combine ingredients in the order listed, beat until smooth. Pour into greased and floured loaf pan or bundt cake pan. Bake for 50 minutes to 1 hour. (Two medium loaves OR Four tiny loaves will take 40 minutes.) Please know your oven heat/temperature, so you do not over bake. Use cake tester or toothpick to check when done.
I hope you and your family and friends enjoy this as much as we have over the years. I make the small loaves for Christmas gifts each year for our mail carrier, newspaper carrier, pharmacists, that favorite clerk at the store and others who have blessed our lives through the year. We all need to remember those around us in our daily lives. Feeling valued and appreciated is so important in encouraging and lifting up one another. Remember you are more blessed in giving, than receiving.
This is a bundt cake I made last Christmas. I iced it with a simple creamed cheese icing. My grandsons couldn’t keep their hands off it long enough for me to take a photo of the finished product.
Until my next post…. God Bless You!
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