Aunt Julie’s Pumpkin Bread

In 4-Julie Kicklighter King 1956- on December 21, 2009 at 6:45 am

This is the orginal recipe doubled.

6 eggs
large can 29 oz. pumpkin
3/4 cup oil
3/4 cup applesauce
1 cup milk or water
(mix together all these wet ingredients)

(Total of 5 cups of flour – I change it for different occasions)
2 cups whole wheat flour
2 1/4 cups regular unbleached flour
3/4 cup soy flour

2 1/2 cups sugar
1 T. baking soda
1 teas. baking powder
1 teas. salt
1 1/2 teas. cinnamon
1 teas. cloves
1 teas. ginger
1 teas. nutmeg
(Mix together all these dry ingredients)

Mix together the wet and dry ingredients, then add
2 teas. vanilla
1 1/2 cups raisins or craisins

Bake at 350 degrees as muffins for 20 min. or in loaf pans for 40 min. or pyrex 13×9 dishes for 30 min or until knife comes out almost clean.

(Editor’s note: Grandma/Momma/Bee used to always count on Aunt Julie to bring her yummy pumpkin bread to holiday get-togethers. So now we finally have Aunt Julie’s secret! “Here is my recipe for pumpkin bread that I am adapting every year!” she says. “I combined 2 recipes from friends who had their recipes in our church cookbook, and made it more healthy than cake! I have been making this for 22 years.” The reason for the soy flour? “Protein! I am always looking for more protein!”)

  1. I just this minute devoured the three(!)leftover slices all by myself. SO moist but firm, so yummy and healthy. Thanks for bringing those loaves to share.
    Julie’s recipe mods are the key…22 years, no wonder it is totally perfected!

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