Not just ANY pumpkin bread.
Mary Peddell’s never fail, super zippy, fast and easy, quick bread pumpkin bread.
Although in polite conversation she was Mrs Peddell (until in more recent years when she is Mrs Crothers) the bread has always been, to us, Mary Peddell’s. My mother made this literally hundreds of times in the late ’60’s, early ’70’s. I have made it hundreds of other times in the early ’70’s to the right nows. I have copied this recipe out of the Church Cookbook several times, just to make sure I wouldn’t/couldn’t lose it.
One to snack on when it comes out of the oven, the other for whatever you intended it for in the first place.
Mary Peddell’s Pumpkin Bread
1 ½ C sugar* (I sometimes use a little less now)
½ C salad oil
1 C canned pumpkin
1 2/3 C flour
1 tsp soda
½ tsp cloves
¾ tsp salt
¼ tsp baking powder
½ tsp cinnamon
½ tsp nutmeg
½ C raisins
½ C nuts
Mix together and put in a greased loaf pan. Bake at 350 degrees for 1 ½ hours.
- A Book of Favorite RECIPES compiled by the Ladies Sodality of St. Joseph the Worker Church, Hanson, Mass. p. 59.
Serve with tea or coffee, old friends or new, cream cheese or Brie….you’ll have time while it’s baking and cooling to figure out your game plan.