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Here is the Best Pumpkin Bread – truly a star is born.  This is a recipe you will pass down through the generations and be proud to serve.  There are many recipes out there but that of Minette Rushing of Savannah is the star of the show – hands down. If you’ve never baked using one of her recipes, now is the time.  This bread is so simple and so good, why wouldn’t you?

 

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I like to use farm fresh eggs whenever possible.  The Brant Family Farm is my favorite place for the very best quality eggs, in Varnville, SC.

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Minette Rushing Custom Cakes

It just doesn’t get any better than this decadent, moist pumpkin deliciousness topped off with its own creamy vanilla icing.

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In case you want to make this using fresh pumpkin, there are a number of exciting places nearby where you may want to visit a pumpkin patch.  Boone Hall is a fabulous place to visit in the fall with its gorgeous avenue of oaks and fun activities the entire family will enjoy. It’s located just 8 miles from downtown Charleston.

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Another place with plenty of activities is Holiday Farms – open to the public October 4th through 31st.  http://www.holidayfarmssc.com/about.htm

A few bites of this dreamy pumpkin bread will get you in the mood for certain.  Here’s how it goes. Moist and not too spicy with and the addition of nuts, making it especially good, this is a quick way to bring the flavor of fall to your family.  The recipe comes from my dear friend, Minette Rushing, Savannah’s baker extraordinaire.

Pumpkin Bread

Yields 2 loaves

 

1 (15 ounce ) can pumpkin puree

3 ½ cups all-purpose flour

1/2  teaspoon salt

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

4 large eggs

3 cups sugar

1 cup vegetable oil

⅔ cup milk

1 cup chopped nuts

 

Preheat oven to 325 degrees and grease and flour 2 9×5 bread pans.

Place flour, salt, soda, cinnamon, nutmeg, and chopped nuts in a large bowl. Use a whisk and stir until combined.  Set aside.

Place eggs in a large bowl.  Whisk the eggs.  Next, add sugar, oil, and milk to eggs.  Whisk all wet ingredients until combined.

Pour set ingredients into dry ingredients and using a wooden spoon, stir until ingredients are well combined.

Pour into prepared bread pans.

Bake 50 to 60 minutes or until a toothpick inserted into the center comes out clean.

 

Glaze:

½ cup butter

4 cups powdered sugar

¼ cup milk

1 ½ teaspoon pure vanilla extract

Drizzle over cake while it is still warm from the oven.

 

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