Recipes

Serves 8-10

Farmer John's Favorite Pumpkin Bread

Farmer John has been growing pumpkins for over 25 years.  This is his favorite pumpkin bread recipe as printed in Sunset Magazine many years ago.  We hope you like it as much as we all do.

Ingredients: 
  • 4 Cups Flour
  • 2.5 tsp. Nutmeg
  • 2.5 Cups Dark Brown Sugar
  • 1 Tbsp. Cinnamon
  • 2 Cups Granulated Sugar
  • 1.5 tsp. Ground Cloves
  • 1 Tbsp. Baking Soda
  • .5 tsp. Allspice
  • 1.5 tsp. Salt
  • .5 tsp. Ginger
  • 6 Eggs
  • 3.5 Cups Cooked fresh Pumpkin *
  • 1.5 Cup Oil
  • 2.5 Cups Nuts (Walnuts or Pecans or a mix of them)
  • 1 Cup Water
  • .5 Cups Raisins
Directions: 

FARMER JOHN'S FAVORITE PUMPKIN BREAD

by Eda Muller

Mix together in a large bowl:

  • 4 Cups Flour
  • 2.5 tsp. Nutmeg
  • 2.5 Cups Dark Brown Sugar
  • 1 Tbsp. Cinnamon
  • 2 Cups Granulated Sugar
  • 1.5 tsp. Ground Cloves
  • 1 Tbsp. Baking Soda
  • .5 tsp. Allspice
  • 1.5 tsp. Salt
  • .5 tsp. Ginger

Add the following to above dry ingredients:

  • 6 Eggs
  • 3.5 Cups Cooked fresh Pumpkin *  Canned pumpkin works, but fresh is so much better
  • 1.5 Cup Oil
  • 2.5 Cups Nuts (Walnuts or Pecans or a mix of them)
  • 1 Cup Water**
  • .5 Cups Raisins

Mix second mixture gently into first for about 2 minutes. Grease 3 loaf pans (9 x 5 x 3) or 6 foil pans (7.5 x 3.5 x 2.5). Pour mixture into prepared pans .

Bake at 350º. Large pans for one hour, smaller for about 45 min. Check for doneness with toothpick or knife. Cool on rack.

*Pumpkin Prep: Best varieties are Sugar Pie, Cinderella, Long Island Cheese and the like.  Wash, cut into slices and clean pumpkin. Put in baking pan with half inch of water. Cover with foil and bake at 350º about one hour or until soft but not mushy. Drain for one hour them mash or puiree.   

**Use the drained pumpkin water as the water in the recipe.  Add water if not enough to make one cup.