You may think of Pumpkin Bread only in the Fall but I like to have all year round. I just love the taste. You can buy pumpkin puree in the can anytime of year. This year for the first time Paul and I put some in the Freezer. Yes it was a task but well worth it. No it does not come out looking like the can. I will post a picture later in the post. It will look weird. So I have no idea how they get that kind of color out of the canned pumpkin in the grocery store. I do know that we got two different colors but they were still really runny and not thick and we drained it prior to putting into the freezer bags. My Dad's Mother inspired a lot of my cooking. I would sit on the barstool and just watch her for what seemed like hours. She always said I was too little to help, but that would never stop me from just watching. Her food was her artwork. How about your Grandmothers? Nanny was such a Godly woman. She would pray while stirring the pot or making the biscuits...Oh if I could be little again!! Ok back to the recipe
3 cups Self-Rising Flour
3 teaspoons Cinnamon
3 cups Sugar
1 cup of Pumpkin or 1 Can of Pumpkin Puree
4 eggs, beaten
1/2 vegetable Oil
1/2 water
Mix First 3 ingredients. Add Pumpkin.
Mix Well, then add remaining three ingredients, stirring lightly. Pour into 2 greased and floured loaf pans.
Bake at 350 for 1 hour or until toothpick comes out clean in the middle.
Let cool in pans for 10 minutes and put cooling rack.
You can also make in a regular muffin tin just reduce your cooking time to about 20 minutes or so. Check your time and adjust until a toothpick comes out clean.
Cream Cheese Icing
I really don't have a specific recipe for the icing I just eyeball everything. But this is what I do.
I use the Neufellta Cream Cheese about Half a block softened. Splash of Milk at room temp, and teaspoon of vanilla. Blend that together with a hand blender. Then keep adding powdered sugar until you get a nice icing consistency. You may need to add a little more milk as needed too.
If you want to keep it simple I have also bought the the whipped cream cheese icing in the can and that is really close to homemade as well.
Enjoy
3 cups Self-Rising Flour
3 teaspoons Cinnamon
3 cups Sugar
1 cup of Pumpkin or 1 Can of Pumpkin Puree
4 eggs, beaten
1/2 vegetable Oil
1/2 water
Mix First 3 ingredients. Add Pumpkin.
Mix Well, then add remaining three ingredients, stirring lightly. Pour into 2 greased and floured loaf pans.
Bake at 350 for 1 hour or until toothpick comes out clean in the middle.
Let cool in pans for 10 minutes and put cooling rack.
You can also make in a regular muffin tin just reduce your cooking time to about 20 minutes or so. Check your time and adjust until a toothpick comes out clean.
Cream Cheese Icing
I really don't have a specific recipe for the icing I just eyeball everything. But this is what I do.
I use the Neufellta Cream Cheese about Half a block softened. Splash of Milk at room temp, and teaspoon of vanilla. Blend that together with a hand blender. Then keep adding powdered sugar until you get a nice icing consistency. You may need to add a little more milk as needed too.
If you want to keep it simple I have also bought the the whipped cream cheese icing in the can and that is really close to homemade as well.
Enjoy