Pumpkin Nut Bread: Dessert Recipe Tutorial Video & Food Tale

Dessert Recipe Tutorial Video

Try this easy pumpkin recipe I learned from my mother for Pumpkin Nut Bread. Mix all the dry ingredients into a large bowl: 3 ½ cups of all-purpose flour, 3 cups of sugar, 2 tsp of baking soda, ½ tsp of salt, 1 tsp of cinnamon, 2 tsp of nutmeg, and ¼ tsp of ground cloves. Then add ½ cup of vegetable oil, 2/3 cups of water, 4 beaten eggs, and 2 cups of canned pumpkin. You can find canned pumpkin in the baking aisle. Top it off with ½ cup to 1 cup of chopped pecans or walnuts. Stir well. Preheat the oven to 325 degrees. Divide the batter into two greased loaf pans. Bake for 45 minutes to one hour until a toothpick comes out clean. Cool slightly before removing from the pan. It is delicious at room temperature or by buttering it and placing it under the broiler for a few minutes until the edges get a bit burnt. Easy, fast, moist, and delicious!

Click DESSERT RECIPE TUTORIAL to watch the video on Associated Content.com.

Yummy Food Memories

When I growing up, I used to love waking up to finding the smell of my mother's delicious pumpkin nut bread wafting through the house. She had learned how to make this recipe from her mother. It is possible that the recipe had passed down through the family from mother to daughter through three or more generations.

My mother would either make this pumpkin nut bread recipe or her apricot bread recipe four or five times a year. Then she would take that bread, baste it with butter, and cook it under the broiler for a few minutes until the edges were slightly burnt. My father, two brothers, and I would eagerly partake of this bread and beg for more.

My husband loves it when I now make this recipe for him. He, however, does not need or want me to place it under the broiler. He would rather eat it just the way it is. I like it either way; although, in honor of my mother, seem to like it just a bit more when it has been placed under the broiler. That is probably because I really enjoy foods that have a little extra crunch to it.

I hope you enjoy making this recipe for the people you love. Perhaps it can be passed around your family like it has mine and take a trip through the generations once again.