3 ½ cups all-purpose flour
3 cups of refined sugar
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
2/3 cup of water
1 teaspoon pure vanilla extract
4 eggs
2 cups pureed pumpkin
1 cup vegetable oil


1. Preheat oven to 400 degrees.
2. In a large mixing bowl, sift flour and sugar, then add nutmeg, cinnamon, baking soda and salt and mix all ingredients with a whisk.
3. In another mixing bowl, add eggs and scramble. To the eggs add pumpkin, oil, and vanilla and mix all together until smooth.
4. Ad d the dry ingredients that were mixed together, 1/3 at a time, and mix until smooth.
5. Oil two nine inch bread pans and lightly powder with flour. Add pumpkin mixture to each bread pan, filling 2/3 of the pan.
6. Bake in oven for 1 hour and 15 minutes.

Serve with Homemade Honey Butter (see recipe below).

Homemade Honey Butter (Recipe)

Yield: ½ cup

½ cup butter (1 stick)
2 tablespoons brown sugar
1 to 1/2 tablespoons of honey

1. Whip butter with mixer until it becomes fluffy and aerated.
2. Add brown sugar and continue mixing, scarping down bowl when necessary.
3. Add honey and finish mixing, scraping bowl at least one more time.

Recipe courtesy of Sheree DeLorenzo, Seaport Grille, 2009.

This recipe is from Sheree DeLorenzo’s mother, who learned it from a chef at a restaurant many years ago. From the time she was in the second grade Sheree watched and helped her mother make it every Thanksgiving and knows the recipe by heart. She serves it with a simple but very tasty Honey Butter that can be whipped up in no time at all with honey and brown sugar. Here she shows you how you can make it part of your Thanksgiving tradition.

Now, I'm going to show you how to make my mother's recipe of pumpkin bread. Nice recipe for the fall season and for Thanksgiving.

We have 3 and 1/2 cups of all purpose flour. We have three cups of white sugar, two teaspoons of nutmeg, two teaspoons of cinnamon, two teaspoons of baking soda, and 1 and 1/2 teaspoons of salt. This makes two loaves of bread. That's why there's so many ingredients here. We have 2/3 of a cup of water, one teaspoon of vanilla extract. This is pure vanilla extract, I don't use the flavored. We have four eggs, two cups or pureed pumpkin. And you can buy this in the can in your supermarket or you can have a pumpkin, and cook it, cut it up, and take it out and put it in your food processor. And we have one cup of vegetable oil.

Now, we're going to take a large bowl, mixing bowl, and what I want to do is sift the ingredients. So I'm going to take a sifter, and I'm going to take our 3 and 1/2 cups all purpose flour, and I'm going to just sift this into the bowl. Then you're going to take the three cups of sugar. Then we're going to take our dry ingredients, which is the cinnamon, the nutmeg, the baking soda, and the salt. We're going to add that right into our mixture. And I am just going to whisk this so that it combines well, and you don't have any lumps or anything large taste of cinnamon or nutmeg in your bread.

I'm going to take the mixing bowl for the wet ingredients. The first thing I like to do is take the eggs, the four eggs. We're going to crack the eggs, the four eggs, into our mixing bowl. So I'm just going to mix the eggs with the beater here on my mixer. Till they're scrambled, just a little bit. So we have the eggs mixed.

Our next step is going to add the pumpkin, the two cups of pumpkin right into the eggs. Then we're going to add one cup of vegetable oil into the mixture. This is going to make it nice and moist. 2/3 of a cup of water. And, of course, our pure vanilla. And then we're going to mix this together until smooth. This is our wet ingredients. Next step is we're going to combine the dry ingredients. And just mix it until it's smooth. That's about it. You can see that.

So our next step is to take our dry ingredients and add it to the wet ingredients. And the nice thing to do about this is you don't add it all together, because you don't want any lumps in your pumpkin bread. We're going to add the dry ingredients slowly. Maybe a one third of the dry ingredients at a time into our pumpkin bread. So you can see how smooth this flour is. OK, and then just do a stir with your mixer until it's incorporated. This recipe my mother made for me when I was a little girl, pumpkin bread. She always had one going in the fall, and she also made pumpkin muffins with this and she used a cream cheese frosting.

OK, then bring up the mixer again, and then add another one third of the dry ingredients. It smells delicious. You can smell the cinnamon and you can smell the pumpkin. As you know, I just made this quickly with my mom when I was a child. I just watched her make it. It was very simple. And then I'm going to add the end of it, the last of it, the dry ingredients right in. So my mom had this recipe right in her head, and I still have it in my head because I was brought up with it.

I'm also going to make with this pumpkin bread a nice whipped butter with honey and brown sugar. About that delicious to out on it straight out of the oven. OK, I think this is a great consistency. I'm going to shut the mixer off. And you just dust the pan. Because we're going to pour it right into our loaf pan, 2/3 of the way up because it's going to rise. You bake the pumpkin bread for an hour and 15 minutes at 400 degrees. So it does take a little bit of time to bake this, and it will rise up nicely. Now, we can take our nice whipped butter with brown sugar and honey, and spread it generously. We can cut that right in half, and serve it with a nice cup of tea or a cup of coffee, espresso, cappuccino, whatever you'd like. You'll love it. Enjoy. Thank you.

Pumpkin Bread
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