1 cup canned pumpkin (not pumpkin pie mix)
4 eggs
2/3 cup water
3 cups sugar (for sweeter bread, use 4 cups)
1 cup oil
3 ¼ cup self-rising flour
½ tsp. baking soda
¼ salt
1 tsp. nutmeg
1 ½ tsp. cinnamon
raisins, if desired
chopped nuts, if desired.

Preheat oven to 350°. Grease and flour 4-one pound coffee cans or 4 loaf pans.

Mix all ingredients together in the order listed. Mix well and pour into prepared cans/pans. Bake at 350° for about one hour. Test with a toothpick inserted in the center at about 50 minutes. Bread is done when it is still moist but not gummy in the center. Cool on wire racks for about 15-20 minutes, then turn out onto racks to finish cooling.

Freezes beautifully if well-wrapped in plastic wrap and foil or zip top bags. Makes a great gift, too.


1 box yellow cake mix
4 eggs
1 cup buttermilk
2/3 cup oil
2 tsp. good vanilla

Preheat oven to 300°.

Combine all ingredients and mix well with electric mixer, 2 or 3 minutes. Pour half of batter into greased and floured 13X9 baking pan.

In a small bowl, Mix:

1 tablespoon ground cinnamon
1 cup brown sugar

Mix and sprinkle evenly over batter in pan. Pour remaining batter over cinnamon/sugar mixture. Swirl through batter with a butter knife, being careful to keep sugar wet in the batter. Exposed dry brown sugar may burn. Bake at 350° for about one hour, checking at 50 minutes. Cake will be moist when done, but not gummy in the center. Don't overbake.

While cake is baking, prepare glaze:

1 tbsp. milk (I use canned milk, like Pet or Carnation)
1 tsp. good vanilla
¼ tsp. butter flavoring
1 tbsp. butter or stick margarine, softened
2 tbsp. honey or light corn syrup
dash of salt, just a few grains
powdered sugar, about 2 cups, more or less

Mix well with a wire whisk till combined. Add powdered sugar until it is drizzling consistency, or to your taste.

Pour glaze over warm cake, about 5 minutes after it comes out of the oven. Serve warm or at room temperature.

Great with coffee or a glass of cold milk.


mer said...

OH MY GOSH...this sounds so YUMMY. I'm writing the ingredients on my shopping list so I can make it next week.

What kind of vanilla do you buy? 'Cause I'd hate to use "bad" vanilla. LOL!