pumpkin bread

This recipe has been in my family since my mom was a girl. She was over at a neighbor's house one day and she and the girl decided to make pumpkin bread. They found this recipe in a cookbook at the neighbor's house. Somehow my mom managed to keep the recipe all these years and pass it on to me. While there have been a few exceptions, I traditionally make it during the week or two before Thanksgiving. I am also quite fond of giving loaves to friends, coworkers, or other people in my life as a Thanksgiving gift. That said, feel free to make it any time of the year, especially in the autumn months!

PUMPKIN BREAD (make 2 loaves)

3 1/3 cups flour
2 t. baking soda
1 ½ tsp baking powder
1 ½ tsp salt
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves

2 cups pumpkin*
2/3 cup water

2/3 cup oil
2 2/3 cup sugar
2 eggs

HEAT oven to 350°F. Grease and flour two loaf pans (9x5x3). Combine dry ingredients in medium bowl. In a small bowl, combine pumpkin and water.

COMBINE oil, sugar, and eggs in a large bowl. Mix in dry ingredients and pumpkin, alternating. Pour into two loaf pans.

BAKE 70 minutes (or until toothpick comes out clean); cool in pan for 5 minutes. Transfer to wire rack; cool completely.


*Homemade pumpkin puree tends to be more watery than the canned variety. If making pumpkin puree from scratch, consider using the full 2 2/3 cup of pumpkin with no added water.