Forget pumpkin spice; you need homemade pumpkin bread!
It’s one week until Halloween, so it’s the perfect time to pay homage to pumpkin. This quick bread is a one size fits all sort of recipe. It can be shining star in a weekend breakfast, an afternoon snack with a cup of tea, or even dessert, if you are so inclined. Regardless of when you serve it, this pumpkin bread is the food version of comfort.
Continue reading to learn about this recipe, which originally published in September 2010.
Like many others, when I cook and need inspiration I usually turn to the Internet. While I do have a cupboard filled with cookbooks, I find it easier to do a quick search online, as that will offer me more options at a quicker speed than reviewing my cookbooks. However, there are times when searching my personal collection is a better option.
Among my collection of purchased cookbooks are two binders filled with recipes clipped from magazines and index cards with hand-written recipes. Some of these handwritten cards are from my mom, some of which are newer to her repertoire and others that are family classics. Using these recipes, seeing my mom’s handwriting, makes her feel much closer than the 1,500 miles that separate us.
With fall drawing near last weekend, I wanted to make pumpkin bread. I thought that I had a family recipe for it in one of my binders. Sure enough, there it was, my Aunt Sue’s recipe copied onto an index card by my mom. Although my mom wasn’t here to enjoy it, it did make me think of baking with her as a child. I am hopeful that the cooking and baking I do with my children creates the same warm and lasting memories.
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 1-1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2/3 cup water
- 1 15-ounce can pure pumpkin
- 3-1/3 cup flour
- 2 tsp. baking soda
- 1 cup chopped nuts, optional*
- Preheat oven to 350.
- Spray 2 loaf pans with nonstick cooking spray.
- Place all ingredients, in order given, in a large bowl and mix well. (I used my stand mixer.)
- Divide batter evenly between loaf pans.
- Bake for approximately one hour, or until toothpick inserted in center comes out clean.
- *Depending on your preference, you can add walnuts or pecans.
Pumpkin bread love it. Tis the season.. however I like it year round. I also look to the internet for ideas.I have lots of cookbooks in my library, still purchase some specialty ones every now and then. I love to theme cook, it makes my meals change with the seasons. Right now I am in the German theme. Stop by if you have time. Love your recipes.
I always enjoyed making this recipe, made me think of my sister and our growing up years. I am blessed to have a wonderful daughter.
Michele, This is still one of my family’s favorites. Even the grandkids love it!! We eat it all year round. Am enjoying reading of your culinary and family adventures!!!