Pumpkin Bread


I’ve waved farewell to a summer full of pickled salads and frosted shakes and I’m now tapping into an arsenal of autumnal recipes both new and old. One of my favorites is this Pumpkin Bread recipe passed on to me by my mom. The recipe itself dates back to a 1992 cookbook from my preschool, representing 18 years worth of sweet satisfaction. And the best part is that there’s absolutely nothing fancy about it.

Simple, delicious and in your oven in 15 minutes or less – it’s holiday-themed baking for those with limited time and limited budgets.

Pumpkin Bread

Yield: 1 9"x5" loaf

Prep Time: 20 min

Cook Time: 1 hour

Ingredients:

1 2/3 cups flour
½ teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup (1 stick) unsalted butter, at room temperature
1 1/3 cups sugar
½ teaspoon vanilla extract
2 eggs
1 cup canned pumpkin
1/3 cup water
½ cup chopped pecans, lightly toasted

Directions:

Preheat oven to 350ºF.

Grease and lightly flour a 9x5" loaf pan. Sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.

Cream together the butter, sugar and vanilla in the bowl of a mixmaster. Add the eggs, one at a time, then add the pumpkin.

Alternate adding in the dry and wet ingredients by adding one-third of the dry, then half of the water, one-third of the dry, the other half of the water, and the final one-third of the dry. Blend well, scraping down the bowl as needed.

Fold in the toasted pecans. Bake for 1 hour or until a toothpick inserted comes out clean.

Recipe adapted from Judy Mahaffa of The St. Margaret's Episcopal School 1992 Home Cookin' Cookbook.



 

 

 

 

Comments

  1. 1
    #

    bayandem says

    Delish flavor, but the inside separated from the crust when I dumped it out of the pan… I’m going to put the insides back in the oven. Never had that happen before!

  2. 2
    #

    Kelly Senyei says

    Thank you for your comment @bayandem! I’ve never had that problem either, but I do hope the additional baking time solved the problem.

  3. 3
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    yoey says

    nice and dense and kept moisture even when packed up for weekend hiking/camping in the dry Colorado air. votes of approval from all those who were along. great flavor and texture.

  4. 5
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    says

    Hi Kelly! Do you know if it would work if I used egg replacer for the 2 eggs in the recipe? This looks so delicious and I’d love to try and make it vegan style if possible. Thanks! :)

  5. 6
    #

    says

    Hi Celeste! Thank you so much for your comment. I have never tried making this bread with an egg replacement, so unfortunately I am not positive about the substitution. But this is definitely a recipe worth giving it a shot on! I’d love to know if you do use an egg replacement, which one you used and if it worked. I’m loving your site, Utterly Smitten!

  6. 8
    #

    Maxwell Mahaffa says

    Hey Kelly,

    This is Judy Mahaffa’s (see bottom of posting) son and every Fall is when I break out this recipe. Simply the best pumpkin bread ever !!!

    • Kelly replied: — July 20th, 2011 @ 12:51 pm

      Hi Maxwell! Thanks so much for stopping by. I completely agree – this is the best Pumpkin Bread I’ve ever tasted, and your mom is one talented cook!

  7. 9
    #

    Judy Mahaffa says

    It’s that time of year – 2 loaves going in the oven.

    • Kelly replied: — October 21st, 2011 @ 1:46 am

      Thanks so much for stopping by, Judy!

  8. 10
    #

    Corinne White says

    Hi Kelly! Have loved reading your blog lately. Just tried this recipe and decided to bake up a bunch to give out as Christmas gifts! Can’t wait to try more. Hope all is well up in New York!

    • Kelly Senyei replied: — December 6th, 2012 @ 3:51 pm

      Hi Corinne! Thanks so much for your sweet comment and I’m so glad you’re enjoying the site. Have a wonderful Christmas!

  9. 11
    #

    amber says

    can the canned pumpkin be replaced with grated pumpkin?

    • Kelly Senyei replied: — September 29th, 2013 @ 9:08 pm

      Hi Amber! Grated pumpkin won’t provide the same consistency as canned pumpkin so this recipe should only be made with canned pumpkin.

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