Rich family heritage is a right of passage in the South and when it comes to my family, though disfunction is likely also our heritage, mine is no different. Common tradition for most Southern women requires Mothers to pass their Daughters recipes coming from their Great Grandmothers, and I’m fortunate this is one of our cherished customs.Upon graduation from High School my Mother gifted me a Huntsville Heritage Cookbook , which is from my hometown.

The book itself was authored and illustrated by distant, but still close (because that’s how it is in the South) relatives and many of the recipes are those from my family members. Each family recipe is special and has been made on many special occasion. Our wedding cake recipe of Charlotte Russe , which came from my Great Grandmother, also graces the pages of this treasured book.

Classic Pumpkin Bread

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3 1/3 cups Flour (sifted)
  • 2 teaspoons Baking Soda
  • 1 1/2 teaspoon Salt
  • 3 teaspoons cinnamon
  • 3 teaspoons Nutmeg
  • 1/2 teaspoon Ginger
  • 3 cups Sugar
  • 4 Large Eggs
  • 2/3 cup Water
  • 2 cups Canned Pumpkin
  • 1 cup Oil
  1. Instructions
  2. Heat oven to 350 degrees and combine all dry ingredients in a large bowl, set aside.
  3. Add remaining ingredients to the bowl of an electric mixer and beat well slowly adding in the dry ingredients.
  4. Pour mixture into 2 greased, floured loaf pans and bake for 1 hour. If pyrex is used, decrease heat to 325 degrees.