Rozzie’s Best-Ever Pumpkin Bread

In Brittany Strickland, Holiday, Roslyn Meeby Lola Magazine

Cooking and baking have always been one of my favorite pastimes.  I come from a large Italian family, where food and faith are the center of our home.  I look forward to the holiday season as it gives me time to do what I love most, cooking and sharing.  For over 46 years I have been baking my Pumpkin Bread. This recipe was shared with me by my first mother-in-law, Delores Cotter.  It has become my staple holiday gift and I love that my friends enjoy it just as much as my family. I’m excited to share my recipe with all of you with the hope you can start your own family traditions.  Happy Thanksgiving, Merry Christmas and Happy Holidays to all! 

Enjoy! -Roslyn Mee

Rozzie’s Pumpkin Bread

3 cups of sugar

4 eggs beaten

1 cup vegetable oil

2/3 cup orange juice

2 cups pumpkin (1 can)

3 ½ cups flour

1 ½ teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

2 teaspoons baking soda

1 cup chopped nuts (I recommend pecans or walnuts.  Optional for nut-free baking.)

1 cup raisins for variety (Optional.  My family prefers without raisins.)

  • Mix all ingredients. 
  • Grease and flour 2 loaf pans.  
  • Bake at 325 degrees for 1 hour or longer. Check with a toothpick. Don’t over bake.