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Our Pumpkin Bread recipe came into our family when my mom was a young girl and received a loaf as a gift. She said she had never heard of pumpkin bread – and she didn’t even like pumpkin. However, because the gift was from a special friend, she decided to try it. So, she cut a slice, toasted it, and slathered it with butter. It was love at first bite!
A NEW FALL TRADITION
As a young bride, my mom brought her favorite recipes into her new home to establish tasty traditions of her own. Pumpkin bread was one of the recipes that topped the list.
Some of my earliest autumn memories include standing on a chair, at the kitchen counter, helping Mom. I loved to measure out the ingredients and stir the batter. As the sweet smells filled the kitchen, I could barely wait until it was out of the oven and on my plate!
A CHANGING TRADITION
The original recipe calls for canned pumpkin, and while we do still use this sometimes, we like it best made with fresh pumpkin! We either use pumpkins from our garden, or we wait until the stores are clearing out their pumpkins at a reduced price before stocking up. After preparing the pumpkin, we measure the pumpkin pulp. Then, we put the pulp into the freezer so we can enjoy pumpkin bread year-round! These days, I usually “borrow” some pumpkin from my mom’s freezer when I want to make some bread. I have also seen the microwave steamable pumpkin in the freezer section of the grocery store that would probably work just as well.
No one remembers quite when, but at some point, my dad decided that our pumpkin bread would be even tastier with a cream cheese spread. My mom chose to use the frosting recipe from his favorite carrot cake – and it was immediately a hit! I’ll admit, the frosting wasn’t my favorite when I was little. (I would just as soon have it with butter and a cold glass of milk) – but now, I absolutely love it! Especially with a cup of coffee!
SHARING THE TRADITION
So, my friends, why not add this tasty treat to your list of fall traditions. You will be ever so glad if you do! I usually make this recipe into three large loves, as the recipe says, but it is also great made into mini loaves to give as gifts!
Oh, and don’t think you have to wait until fall to enjoy the goodness of pumpkin bread. It’s a delicious snack any time of the year!
Want to gift these to a friend? These are the mini paper loaf pans that I used for these loaves, and these are the treat bags that I used to wrap them in. One recipe made 9 mini loaves.
If you want to make the gift even more special, check out these lovely ceramic loaf pans!
Pumpkin Bread
Equipment
- measuring cups
- measuring spoons
- mixing bowl
- wooden spoon
- 3 loaf pans
- cooling rack
Ingredients
- 3 cups sugar
- 3 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1 cup oil
- 2/3 cups cold water
- 4 eggs
- 2 cups cooked pumpkin (may use one 15oz. can)
- 1 1/2 cups nuts (optional)
Instructions
- Combine dry ingredients.
- Add oil, eggs, and water.
- Stir with wooden spoon until thoroughly blended.
- Stir in nuts (if desired).
- Divide evenly between 3 greased and floured loaf pans.
- Bake1 hour at 350⁰ or until a toothpick inserted in center comes out clean.
- Remove from pans and place on cooling rack until cool.
Notes
- To make this recipe healthier, you can reduce the sugar to 1 ½ cups and use ½ cup applesauce in place of ½ cup of the oil.
- If you like the taste of nutmeg and/or cloves, you can add 1/2 tsp. of each to the recipe.
- This recipe is made using fresh or frozen pumpkin, but you can also use 1 can of pumpkin. Fresh or frozen pumpkin tends to make a lighter bread.
- You can add raisins if desired.
I’m with your mom: I don’t like pumpkin, but I LOVE pumpkin bread! This looks a lot like my mom’s recipe. She usually makes it for me for my birthday in October.
I just made some the other day! I couldn’t wait for fall this year! 😉 I’m sure I’ll be making more though!