Yes, that is a pretty big statement, but this bread lives up to the hype. This recipe was passed down to me from my grandmother, who has been gone now for 18 years. My mother and I don’t know where she got it, but she made it every Thanksgiving and my mother continued the tradition until I took it up a few years ago. I often bake this bread in holiday foil pans, tie with a ribbon, and give as Christmas gifts.
And I have never given out the recipe. Until now.
What makes this bread special is that it has two unusual ingredients: coconut cream pudding and dates. I haven’t ever put nuts in it, but if that floats your boat go right ahead. Enjoy!
Grandma Martin’s Pumpkin Bread
Prep Time: Not quick Yield: 3 standard size loaves
- 2 ½ C. Sugar
- 1 ½ C. Cooking Oil
- 2/3 C. Water
- 6 Beaten Eggs
- 2 C. Pumpkin
- 1 tsp. Vanilla
- Mix above in large bowl and set aside.
- 3 ½ C. Flour
- 1 tsp. Salt
- 2 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1 tsp. Nutmeg
- 1 tsp. Cinnamon
- 1 tsp. Allspice
- ½ tsp. Cloves
- 2-3- oz. Packages of cook and serve Coconut Cream pudding and pie filling (not instant)
- 1 8-oz pkg. chopped dates
- Nuts (if desired)
- Mix above in a very large bowl. Make well in center and add the pumpkin mixture. Mix well. Pour into 3 greased and floured loaf pans. Bake at 350 for 1 hour and 15 minutes. Use toothpick to check for doneness.
