Story submitted by Margo Vinney, who was born and raised in Cleveland, OH (Ruth and Jules Vinney). Organizational board affiliations present and past include: Montefiore/Menorah Park, Jewish National Fund, The Temple Tifereth-Israel, National Council of Jewish Women
The Story Behind the Recipe:
My mother Ruth Vinney is the “originator” (I do not know her source) of this recipe—along with zucchini bread, raspberry squares, mock apple pie, and numerous other things I continue to make. It happens, though, that I just sent “Happy New Year” care packages to my kids in NY and mentioned how I am sticking to Grandma’s original recipes because I have yet to find better or easier recipes. The pumpkin bread was a hit with granddaughter Juliette (4); Viv (7) prefers the zucchini bread and blueberry muffins. It is wonderful to pass on the tastes and traditions to the younger generations.
Recipe:
Ingredients:
1 ½ c sugar
2/3 c unsalted butter (10 tbls + 2 tsp) softened
½ c water
2 tsp baking soda
1 tsp cinnamon
2/3 c chopped walnuts (roasted optional)
3 eggs
1 ½ c canned pumpkin
2 1/3 c flour
1 tsp salt
1/2 tsp cloves
Instructions:
Combine all ingredients in order given. Pour into two greased loaf pans (9 ¾ x 5 ¾ x 2 ¾)
Bake at 350 degrees for 55-60 minutes (Convection oven 300 degrees)
1 ½ c sugar
2/3 c unsalted butter (10 tbls + 2 tsp) softened
½ c water
2 tsp baking soda
1 tsp cinnamon
2/3 c chopped walnuts (roasted optional)
3 eggs
1 ½ c canned pumpkin
2 1/3 c flour
1 tsp salt
1/2 tsp cloves
Instructions:
Combine all ingredients in order given. Pour into two greased loaf pans (9 ¾ x 5 ¾ x 2 ¾)
Bake at 350 degrees for 55-60 minutes (Convection oven 300 degrees)