Wednesday, October 19, 2016


I call this Southern Indiana bread because it was a popular bread in the area where I was born and raised. As an adult, I have lived in five states but I believe Southern Indiana has the best cooks of all the states I have lived in!

1 tsp. nutmeg
1 tsp. cinnamon
3 c. sugar
1 cup oil
4 eggs
1 1/2 tsp. salt
1 can pumpkin
2/3 c. water
2 tsp. baking soda
3 c. flour
1/2 c. chopped pecans

Beat the spices, sugar, oil, eggs, and salt together by hand until creamy. Add the pumpkin, water, baking soda and flour and beat again. Add the pecans. Grease and flour 3 13-oz coffee cans. Fill each can 1/2 full of batter. Bake at 350 degrees for 1 hour.

Note: Lots of luck finding the coffee cans now days.

Note: File Photo

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