Tuesday, November 21, 2006

Cheryl St.John: Grandma's Pumpkin Bread

Cheryl St.John :-)

Stir together:
4 c sugar
½ c canola oil
½ c extra light olive oil
1 large can pumpkin
Sift together and add:
5 c flour
4 tsp. soda
1 tsp. cloves
½ tsp. ginger
2 tsp. cinnamon
½-1 tsp. nutmeg
1 tsp. salt (I use celtic sea salt in everything)
Nut meats, if desired

Pour into greased loaf pans.

3 large loaf pans-bake at 350 degrees for 1 hr 15 min
5 small loaf pans-bake at 350 degrees for approx. 1 hr

Loaves will keep for a long time if placed in plastic bags and stored in the refrigerator.

Serve warm with whipped cream. I especially love Extra Creamy Cool Whip on top.


Denise Lynn said...

I love pumpkin bread, just never found a recipe that came out like grandma's, maybe I'll have to try this one. Thanks! Ok, inquiring minds ask...why Celtic sea salt? And I don't suppose you'd have a recipe for pumpkin chiffon cake sitting around anywhere? We somehow lost my grandmother's recipe...and just plain pumpkin cake doesn't quite cut it.

Denise Lynn

CherylStJ said...

Denise, Celtic Sea Salt is harvested without processing. Experts are recognizing that when minerals are fractionated and processed, they undergo a mutation that can result in many health problems. It doesn't contain all the sodium and contains many healing properties.


Go here to learn alll about it. I'm fortunate because I can buy it at my local health food store only a few minutes from home.