Ethel’s Pumpkin Loaf

from Tunes and Wooden Spoons

From my dear late friend, Ethel Chisholm

Bowl # 1 

4 eggs 

2 cups sugar 

1 ¼ cup vegetable oil 

1 can pumpkin pie filling (540 ml) 

Beat with electric beater until well combined. Set aside.

Bowl # 2 

3 cups flour 

3 tsp. cinnamon 

1 tsp. allspice 

1 tsp. mace 

2 tsp. baking soda 

2 tsp. baking powder 

½ tsp. salt 

Mix dry ingredients together. Pour into pumpkin mixture and beat with electric beater.

Optional Add-ins: 

1 cup chopped walnuts 

1 cup raisins 

1 cup chopped pecans 

Stir in optional add-ins. 

Pour batter into two 9×5 loaf pans that have been lined with parchment paper. Feel free to sprinkle some chopped walnuts, pecans, or pumpkin seeds over the top. 

Bake at 350 for about an hour – test with cake tester and may need 10 minutes more. Cool on cooling rack. 

Serve with a swipe of butter or leave as is. Delicious. This recipe can be cut in half or take Mary Janet’s Pumpkin Loaf Challenge – KEEP ONE LOAF AND GIVE SECOND PUMPKIN LOAF TO SOMEONE ELSE WHO WOULD LOVE IT

Nada’s Tips & Tricks: I added pumpkin seeds and it was delicious. Dense but a great breakfast loaf with a dollop of butter. Want to get fancy? Add a cream cheese frosting for a dessert loaf. Happy Halloween!

Contents and images used with permission by McIntyre Purcell Publishing.