All Things Pumpkin Flavored, Volume 2: Homemade Pumpkin Bread

Homemade pumpkin bread is probably one of my favorite pumpkin flavored things. I grew up eating the stuff. It’s one of those foods that reminds me of fall and the holiday season. Every year, around the time the leaves started to change, my mother would turn out all sorts of different breads – banana, carrot, zucchini, etc. But the pumpkin bread has always been my favorite. It’s so popular in my family that we keep a reserve stash of pumpkin bread in the freezer just in case. It’s kinda like Fort Knox, but instead of gold bricks, our deep freeze is usually full of tinfoil wrapped loaves of bread.

So after years of standing by and letting my mother do all of the work, last weekend I decided to try out the old family recipe. Besides, my family lives in Maine, so it’s kinda hard to get some homemade pumpkin bread in DC.

My mother doesn’t claim credit for the recipe, but I like to think of it as a family recipe. It does, however, have Maine roots. The recipe comes from Cooking Down East by Marjorie Standish, a well known food columnist in Maine during the post World War II era. She also happened to go to college with my grandmother on my father’s side of the family. It’s a simple recipe and only takes about 10-15 minutes to mix together all of the ingredients and put in the oven. And the best part, it’s delicious.

Click more to see the recipe.

Pumpkin Bread

From Cooking Down East by Marjorie Standish, 1969

4 eggs

2/3 cup water

1 cup vegetable oil

2 cups or 1 16 oz can of pumpkin puree

3 1/3 cups flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon nutmeg

Pinch of powdered cloves

3 cups granulated sugar (Yup, that’s 3 cups)

Preheat oven to 350 degrees. Beat the eggs. Add the oil, water and pumpkin and mix well. Sift the flour and mix together with the sugar, baking soda, salt and spices. Make a well in the center and add the pumpkin mixture. Stir well, so that all is mixed. Pour the mixture into either 2 or 3 greased loaf pans, depending on the size of the pans. Bake for 1 hour. Remove pans from the oven and set on a rack to cool.

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2 thoughts on “All Things Pumpkin Flavored, Volume 2: Homemade Pumpkin Bread

  1. Looks great and of course is best when warm. This recipe freezes nicely and stays moist even after several weeks in the freezer.
    Thanks for the great compliments. Here are a few items that can be added to this recipe.
    Chopped walnuts–1/4 to 1/3 cup
    Raisins–whatever amount meets your taste
    Chocolate Chips–mmmmm, again whatever amount looks suitable
    Frozen blueberries–you select the amount
    I usually add both the walnuts and one other item, or sometimes just the walnuts.

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