Wednesday, October 30, 2019


I hope my friends aren't reading this post because then they won't be surprised when they receive a mini loaf of this Platte County Pumpkin Bread. I guess I will have to give it to them when they least expect it. Then they will be surprised. 

I made this bread Monday evening to take to the volunteers at the thrift shop. It makes two large loaves so that's the good news...we have a whole loaf for us to enjoy. That's unusual, because we usually only have one serving of whatever I take there for them. Several of the volunteers made a point to come by Register 3 to let me know they loved the bread. I told Volunteer Laura she could make it without the nuts since she can't have nuts in her food. She said she would.

I found the recipe in a cookbook I got for 50 cents at an estate sale last Friday. It is called Jesse James Cookbook by Leon Howell. Mr. Howell writes a lengthy biography of Jesse and Frank James and family. He doesn't actually state how he collected the recipes. The James Farm in Kearney, MO isn't too far from us here. We visited it a couple of years ago. Very interesting. (The farm is in Clay County but we live in Platte County.)

Click here for a printable copy of just the recipe.


3       cups sugar
4       eggs
1       cup oil
3-1/3 cups flour
2       teaspoons soda
1-1/2 teaspoons salt
1       teaspoon nutmeg
1       teaspoon cloves
1       teaspoon cinnamon 
2/3    cup hot water
2       cups pumpkin (1 - 15 oz can is slightly less 2 cups)
1       cup chopped nuts

Preheat oven t 350 degrees F. Spray or grease two 9 x 5 - inch loaf pans or six mini-loaf pans. Set aside.

Add eggs to a large (batter) bowl and beat with a whisk.
Add sugar and whisk well until blended.
Add oil and whisk until all ingredients are well blended.

Sift together the dry ingredients (flour, salt, soda, nutmeg, cloves, and cinnamon). 

Add the dry ingredients alternately to the wet mixture with
the hot water beginning and ending with flour mixture. (3 times dry...2 times wet ingredients). 
Stir with a wooden spoon.
Add pumpkin and nuts last. (Raisins may be added if desired.)

Divide batter evenly between pans.
Bake one hour at 350 degrees F. I had to bake mine 70 minutes.  Cool 10 to 15 minutes before removing loaves from pan.
Finish cooling on wire rack and then wrap in foil. Bake the day before serving for extra moistness.

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