This pumpkin bread with cream cheese frosting was the highlight of last weekend’s Thanksgiving dinner(s). It’s rich, moist, and can be tinkered with as you like (try adding raisins, walnuts, coconut…whatever floats your boat). I’m not sure if this is exactly the recipe that my Aunt Jo uses, but this is the one Mom and I like.
“REALLY RICH” PUMPKIN BREAD
What you need:
2 cups white sugar
4 eggs
1 1/4 cup vegetable oil
2 tsp molasses
3 cups flour
1 tsp salt
2 tsp baking soda
1 tsp cinnamon
1 cup raisins (optional)
1 cup walnuts (optional)
1 can pumpkin
What you do:
Mix all above ingredients in a large bowl. Pour into a bundt pan, and bake at 350F for about an hour. Obviously decorate with mini Brach’s pumpkins.
Click HERE for my cream cheese icing recipe.
