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PUMPKIN BREAD

 

Kitchen Memories: A Legacy of Family Recipes
Peg Williams, of Long Valley, New Jersey, is an explorer of cooking traditions. She mostly concentrates on ones that might disappear, especially if they aren't handed down from one generation to the next. When she is testing new recipes, her husband, John, and daughters, Kim, Gretchen, and Allie, are always on hand to taste and comment on her baking and cooking. Many years ago, she retrieved this recipe from her mother-in-law, Anna Williams. Her family gave it a big thumbs-up and it has been part of her repertoire for Thanksgiving dinner ever since.
Makes one 9-inch loaf.

Ingredients
• 1 2/3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups canned pumpkin puree
• 1/2 to 1/3 cup vegetable oil
• 1/2 cup chopped walnuts
• 1/2 cup shredded coconut


Directions
Preheat the oven to 350°F. Butter generously a 9x5-inch loaf pan.

Combine the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. In a second bowl, whisk the eggs until foamy, and stir in the sugar, pumpkin, and oil. Whisk in the dry ingredients. Stir in the nuts and coconut.

Bake for 70 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly, then remove the bread from the pan, and cool on a rack.