Simpler Living Blog

Community Recipes: Mee-Maw’s Pumpkin Bread

Lehman's
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This recipe was submitted to our social media recipe contest and won! We love sharing our communities’ voices and thought this recipe was the perfect fall treat to share for the season. Enjoy and be sure to follow Lehman’s on our social media accounts for a chance to win your own contest!

Credit: Dianna Miller Recipe Created by Dianna’s Maw Maw– Ethel Mick.

“I remember when I was little and we would go to my Maw Maw Mick’s house in West Virginia. She would always have some fresh pumpkin bread made. The first time I heard of it, I did the typical kid thing, snarled my nose and said “eeewww.” She made me taste it, and it was the most delicious bread I have ever tasted. We always had store bought, so a fresh loaf of her pumpkin bread was ALWAYS a treat. I make it quite often as it makes the house smell delicious, brings back memories of my Maw Maw, and I like to share it with friends, family and co-workers.”

Community Recipes: Mee-Maw’s Pumpkin Bread

Author: Lehman's

Ingredients

3 cup white sugar
1 cup vegetable oil
4 eggs
1 tsp cinnamon
1 tsp nutmeg
2 tsp baking powder
3 1/2 cups All Purpose flour (you can substitute gluten-free flour)
2 cups 100% pumpkin puree
1/3 cup water
2 cup walnut (optional)

Directions

Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, blend together sugar and oil, then blend in eggs.
In another bowl, mix cinnamon, nutmeg and flour until combined.
Slowly blend it into the sugar mixture, stirring while combining.
Add water and pumpkin into the mixture until a smooth batter has formed. Pour in walnuts, if adding them to your loaf.
Spray 3 loaf pans and pour batter into pans, filling no more than ¾ full.
Bake for 45–60 minutes, checking occasionally after 40 minutes with a toothpick in the center. If you used walnuts in your recipe, additional time could be needed.
Once done, pull out of oven and let cool for 15 minutes before slicing.
Enjoy.