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    Home » Everything Amish » Plain Culture

    Fall Favorite: Pumpkin Bread

    Published: Sep 20, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 1 Comment

    This is a great recipe from Lovina, a moist, delicious pumpkin bread perfect for this time of year.  And speaking of pumpkins, I love this photo taken by one of our readers near Belle Center, Ohio last year showing an Amish man transporting some of these orange orbs.

     

    Fall Favorite: Pumpkin Bread
     
    Print
    Ingredients
    • 3 1 /2 cups all-purpose flour
    • 3 cups sugar
    • 2 teaspoons baking soda
    • 1 1 /2 teaspoons salt
    • 1 teaspoon ground cinnamon
    • 2 cups homemade pumpkin puree or 1-15 ounce can pumpkin puree
    • 4 large eggs, beaten
    • 2 /3 cup water
    • 1 /3 cup vegetable oil
    • 1 cup pecans, chopped (optional)
    Instructions
    1. Preheat the oven to 350.
    2. Grease and flour two 9 X 5 inch loaf pans.
    3. Knock out the excess flour.
    4. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl.
    5. Stir with a whisk to blend.
    6. Stir in the pumpkin, eggs, water, oil, and pecans.
    7. Divide the batter evenly between the prepared pans.
    8. Bake until a toothpick comes out clean, about 1 hour.
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Tom the back roads traveller

      September 20, 2013 at 4:30 pm

      What a great shot!

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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