Gramma Tillie's Pumpkin Bread

By Hklbrries

Tillie B. Vaughan, of Victorville, CA, sent us her recipe for Pumpkin Bread. "Back in the 1960s, I became hostess for our family Thanksgiving dinners," Vaughan says. "This recipe has been a mainstay. I now bake 36 small loaves for gifts each year." If children are on your guest list, you might opt for making cupcakes instead of loaves. Simply pour the batter into muffin tins, about two-thirds full, and bake 50 to 55 minutes.

Ingredients

• 1 cup olive oil or vegetable oil
• 3 cups granulated sugar
• 4 eggs
• 1 2/3 cups canned unsweetened pumpkin
• 3 1/3 cups all-purpose flour
• 1 1/4 tsp salt
• 2 tsp baking soda
• 2 tsp cinnamon
• 2 tsp nutmeg
• 2 tsp ground ginger
• 1 cup chopped walnuts (optional)

Preparation

Step 1

Preheat oven to 350 F. Lightly grease three 9-by-5-inch loaf pans.

Combine olive oil, sugar, eggs and pumpkin in a large bowl. Beat well with a mixer.

In a separate bowl, mix together flour, salt, soda, cinnamon, nutmeg and ginger. Add to sugar mixture a little at a time, beating on low speed. Stir in nuts if using.

Fill pans half full. Bake 1 hour.