Recipe: Pumpkin Bread
Summary: I remember my mom making this pumpkin bread. Banana bread was always king, but pumpkin bread got thrown in there, too. Pumpkin bread is one of my family’s favorites and I love keeping cans of pumpkin on hand for pumpkin bread emergencies, because bananas don’t keep in the pantry for months on end. Pure, unadulterated pumpkin bread – no nuts or raisins – is a thing of beauty with whipped cream.
A long, long time ago, I was hired by a real estate agent to bake 800 loaves of pumpkin bread between Thanksgiving and New Year’s. That was truly a horrible way to spend the holidays and I had no love in my heart for the realtor, or the “damn bread”, as it came to be called. The recipe he wanted me to use called for a package of coconut cream pudding. That’s all I remember about the recipe. It’s telling that I’ve chosen to block it out.
- 3 cups sugar
- 1 cup oil
- 4 eggs
- 1 – 16 ounce can of pumpkin
- ⅔ cup water
- 3½ cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- ½ teaspoon cloves
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- Combine sugar, oil, and eggs in a large mixing bowl and beat well.
- Add pumpkin and water, mixing well.
- Mix dry ingredients together in a separate bowl. Combine the two mixtures and pour into greased and floured pans.
- Fills 1 – 12 cup Bundt pan or 3-4 loaf pans, depending on their size.
- Bake at 350° for 50-60 minutes.
- Be sure to test for doneness before removing from oven. Little sunken troughs of gooey batter are unappealing. However, so is a dry, overdone bread. Just keep an eye on it, okay?