As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!
And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!
First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…
Add to that, 2 tsp. of baking soda,
1 1/2 tsp. salt,
1 tsp. cinnamon,
1 tsp. nutmeg (or 1/4 tsp. ground cloves)
and 3 cups of sugar.
Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.
Into the “well”, add one can or 2 cups of canned pumpkin
4 beaten eggs
2/3 cup of water
1 cup of vegetable oil
Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture
Spray two loaf pans well and divide the batter equally into both.
Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.
Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!
While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)
The printable version is below. Leave a comment if you try it, and let us know how it tastes!