“This pumpkin bread recipe is awesome and makes enough to share with friends and neighbors. My children always ask me to make it when they come home for the holidays. It is yummy!” says Terry Hampton, Director of Workforce Management at Consulate Health Care. She got this recipe from a friend when she lived in Colorado.
3 cups of sugar
2 cups + 4 Tbsp. of vegetable oil
1-29 oz. can pumpkin
4 ½ cups flour
2 ½ tsp. baking soda
3 tsp. baking powder
3 Tbsp. vanilla
2 tsp. salt
3 Tbsp. cinnamon
Spray pans with non-stick spray. (Terri makes mini muffins, large muffins, loaves, and mini loaves. You can also use five one-pound coffee cans to bake in.)
In a large bowl, mix eggs, sugar, oil, and pumpkin.
Beat well until thoroughly mixed.
In a separate bowl, mix flour, soda, powder, salt and cinnamon.
Add the dry ingredients into the wet ingredients a little at a time, until well mixed.
Add vanilla and stir in.
Bake at 350 degrees.
For loaves, bake for 50-60 minutes.
For muffins and smaller portions, adjust cooking time.
Terri cooks until just set in the middle (toothpick comes out clean), but not overbaked.
They are also delicious cold with a steaming hot cup of coffee.
About the Consulate Family Cookbook
The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com.