Mom's Pumpkin Bread Recipe

Every fall family recipes start to resurface. As the chill comes in I begin to crave the comforts of my childhood. My mom's pumpkin bread is usually the first thing I make to start off the fall/holiday baking season. She got the recipe from her mom, who got it from her best friend, years ago.I use this recipe to make either a few loaves of pumpkin bread, pumpkin muffins, or even pumpkin cupcakes with cream cheese frosting. They are best served the morning after being made ( they moisten overnight) Here's the recipe!

Pumpkin Bread

Ingredients- 3 1/2 cups flour

                   2 teaspoons baking soda

                   1 1/2 teaspoons cinnamon

                   1 teaspoon cloves or pumpkin pie spice

                   1 teaspoon salt

                   3 cups sugar

                   1 cup vegetable oil

                   2/3 cup of milk or water

                   4 eggs beaten

                   3 cups of pumpkin ( I use either 2, 15 oz. cans or one 32 oz. can)

Directions-

   Preheat the oven to 350 degrees. Mix all dry ingredients thouroughly. Make a hole in the middle. Add oil, milk ( or water), eggs, and pumpkin. Mix until well blended ( I use a hand mixer for a few minutes on med-high). 

Bake loaves of bread for 1 hour, muffins/cupcakes approx. 30 minutes. 

Yields- 3,  2 lb. loaf pans or approx. 48 muffins/cupcakes.

Enjoy and please share your feedback! Follow me on Pinterest Shop,Craft,Bake (AishaAhm)!

Addition 3-23-13 *** Thank you Leena for reminding me that I spaced and completely forgot the cream cheese frosting recipe! Well dear here it is!

Cream Cheese Frosting

Ingredients- 1 package(8oz.) cream cheese, softened

                  1/4 cup butter or margarine, softened

                  1 teaspoon vanilla

                  2 to 3 teaspoons milk

                  4 cups powdered sugar

Directions-

   In a large mixing bowl, beat cream cheese, butter, vanilla and 2 teaspoons of the milk with an electric mixer on low speed until smooth. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. if frosting is too thick, beat in more milk, a few drops at a time. If the frosting becomes too thin, beat in small amount of powdered sugar. Leftover frosting can be tightly covered and refrigerated up to 5 days or frozen up to 1 month!