Gramma Tillie’s Pumpkin Bread Recipe has been a mainstay. I’m now seventy- seven and have baked as many as thirty six loaves for gifts. hostess for our family’s Thanksgiving dinners From Tillie B. Vaughan, Victorville, California

Ingredients:
1 cup olive oil or vegetable oil
3 cups sugar
4 eggs
12⁄3 cups pumpkin
31⁄3 cups all-purpose fl our
11⁄4 teaspoons salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 cup chopped walnuts, optional

Method:
1. Preheat the oven to 350°F. Lightly grease three 9 × 5- inch loaf pans.

2. Combine the olive oil, sugar, eggs, and pumpkin in a large bowl. Using a mixer, beat well.

3. Mix the flour, salt , baking soda, cinnamon, nutmeg, and ginger in a separate bowl.

4. Add the flour mixture to the pumpkin mixture gradually, beating at low speed. Stir in the walnuts, if using.

5. Fill the prepared pans half full. Bake for 1 hour, or until a wooden pick inserted near the center comes out clean.

Notes and Tips:
If you prefer to make cupcakes, pour the batter into muffin tins and bake for 50 to 55 minutes.

Gramma Tillie’s Pumpkin Bread