Wednesday, October 7, 2009

Upon request - a fall recipe

Recently, I sent a recipe to Traci of Amazing Mae. She loved it, and asked me to post it. It's an easy recipe for delicious pumpkin bread. (I don't cook things that are hard.  Tatting and parenting are hard enough.)  I wish I remembered where I got the original recipe. I'd link back if I knew.

I usually have some of this sitting out at Thanksgiving for guests to eat while I am finishing cooking the meal. The Stooges beg for this bread.  You need to have a stand mixer and a big bowl to fix this, as it's a large amount. I usually use 3 of those disposable foil loaf pans to bake it. That way I have one loaf to eat, one to share, one to freeze. Mmmm

Pumpkin Spice Bread

Any way you slice it, this pumpkin spice bread won't last long once your kids sample it. That's why this recipe makes two loaves - 3 if you use disposable foil pans


2 cups canned pumpkin (I use one 15 oz can)
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves

1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.

2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.

3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.

My mouth is watering just thinking about this.  I think I need to go get some pumpkin now.


  1. I am here to testify that this is the best pumpkin bread I have ever had. I even made more today. Bad for my waist, but well worth it.

  2. Mmm....that sounds even better than my (shortening) based recipe! (I cook, and freeze, my jack o' lanterns every year, and they come back as pumpkin bread for guests at Christmas time. :-))

  3. Thanks so much for this recipe! I made it this morning and we just at the first half of a loaf. We love it! Even my three young children ate it and asked for more, which is great since pumpkin is so good for them. Do you mind if I put a link to this post/recipe on my blog?

  4. Yummm yummm yummmm! It looks yummy! I'll have to try it sometime.

  5. Glad everyone has enjoyed this - feel free to link and use this recipe!

  6. I am off to the kitchen make this now...thanks for sharing!