Thankful for . . .

Thankful for . . . Thanksgiving reminds us to stop and be THANKFUL for our family, our friends and our circumstances whatever they may be. Share your thankfulness and give the gift of fall. This pumpkin bread recipe makes a great gift. I like to do the small loafs and package them in clear cellophane bags with fall ribbon and a “Thankful for You” tag.
Enjoy and Happy Thanksgiving! XO~


1 cup corn oil
2/3 cup water
2 cups canned pumpkin
4 eggs
3 1/3 cups flour
3 cups sugar
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground ginger
1 tsp. cinnamon
1 tsp. nutmug
1 1/2 cups walnuts (optional)

Heat oven to 350 degrees. Grease and flour your loaf pans. Combine oil, water, pumpkin and eggs in a large bowl. In a medium bowl, combine flour, sugar, baking soda, salt, spices and nuts, if used. Add dry mixture to pumpkin mixture and combine well. Divide batter among pans and bake for one hour, or until toothpick inserted into the center comes out clean. Note: if you are using mini loaf pans the baking time is less than one hour.


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