Pumpkin Bread

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.

Easy-peasy.

Doubles easily.

Make two.

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

2 eggs

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.

  1. 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.

Plain ole pumpkin. Easy and good. If you want to pick out a pumpkin, peel, seed, boil, drain (or roast) and then mash - go right ahead! Freeze it in 1 Cup batches so it's good to go when you want it.

Plain ole pumpkin. Easy and good. If you want to pick out a pumpkin, peel, seed, boil, drain (or roast) and then mash – go right ahead! Freeze it in 1 Cup batches so it’s good to go when you want it.

If you pick up the pie filling instead of regular plain pumpkin, you have jsut let Libby's do the seasoning for you. Adjust the spices accordingly.

If you pick up the pie filling instead of regular plain pumpkin, you have just let Libby’s do the seasoning for you. Adjust the spices accordingly. Pumpkin, Sugar Syrup, Water, Salt, Natural Flavors, Spices. Gluten free. Better plan – just use the plain pumpkin.

This is what we felt we looked like back when Mary Peddell's Pumpkin Bread was new to us...

This is what we felt we looked like back when Mary Peddell’s Pumpkin Bread was new to us…groovy

Advertisements

3 Comments

Filed under Autumn, Recipe, The 1960"s

3 responses to “Pumpkin Bread

  1. Irma Wall

    I made this bread many, many times way back when I first bought the book at church. It’s the best pumpkin bread and so very easy to make. Our family all enjoyed eating it and also enjoyed the wonderful aroma that filled the kitchen air when the breads came out of the oven. IBW

  2. Beth

    is mary Peddell Heidi’s mom?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s