1 cup white sugar
1 cup brown sugar (dark)
1 1/4 tsp salt
3 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
2 tbsp molasses (dark)
1 cup salad oil (vegetable)
4 eggs
2/3 cup water
2 cup pumpkin (freshly cooked or canned)
3 1/2 cup sifted all purpose flour
1 cup chopped nuts (walnuts or pecans)
1 cup raisins
Directions
Combine all ingredients and mix "vigorously".
Divide batter into 3 8-1/2 X 4-1/2 greased and floured
Loaf Pans. (OR
2 larger Loaf Pans.)
In a pre-heated oven, bake at 350 degrees for from 1
to 1-1/2 hours until a toothpick inserted, comes out
clean. Let bread COOL IN PANS on wire Rack!
Freezes beautifully.
Recipe By: Kathleen Frake Entered By: Bill Webster
January 17, 1996
Servings: 3 loaves
Kathleen Frake's Fantastic Pumpkin Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Pumpkin; Squash; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found far back into distant history, at least as far back into history as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these old cook books were just primitive pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Roman Empire a roman called Apicius wrote a collection of documents describing recipes enjoyed by the Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and desserts, something we still use today. Aspicius describes how the cooks of his times were skilled in the use of a good variety of herbs and spices, including a few you will know such as thyme, mint and dill. As our culinary historical trip moves on a few more years we find two interesting books which date from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food prepared by the cooks of the upper classes of the period. In the fifteenth century, people returning from the crusades brought back many spices and herbs from middle-east cuisine, such as parsley and basil. These new spices and herbs prompted an eruption in cookery books, most of which are kept safe in private libraries. Over the following few hundred years, the powerful and wealthy competed with each other to serve the most exotic banquets, and because of this cooks and their recipe collections became highly prized. Even so, it wasn`t until the 19th century the formal cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books were in high demand, mostly due to higher levels of literacy, people having more spare time and disposable income. Like it or not, the introduction of television gave us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Kathleen Frake's Fantastic Pumpkin Bread recipe.
