Forget pumpkin spice; you need homemade pumpkin bread!
I know it’s March, so pumpkin spice mania is practically nonexistent. However, I wrote about banana bread on Tuesday, so this recipe flashback seems timely. For many reasons. First, this is a recipe from my aunt’s baking repertoire, which goes with Tuesday’s theme of childhood foods. Second, it’s another delicious quick bread, making it an obvious choice, pumpkin season or not. Third, why can’t pumpkin be a food in other seasons besides fall? With most baked pumpkin dishes starting with canned pumpkin, there’s no reason to wait until fall. If you’re looking for a quick bread for a lazy weekend morning, this could be it. It’s even easier than banana or zucchini bread and just as amazing.
Continue reading to learn about this recipe, which originally published in September 2010.
Like many others, when I cook and need inspiration I usually turn to the Internet. While I do have a cupboard filled with cookbooks, I find it easier to do a quick search online, as that will offer me more options at a quicker speed than reviewing my cookbooks. However, there are times when searching my personal collection is a better option.
Among my collection of purchased cookbooks are two binders filled with recipes clipped from magazines and index cards with hand-written recipes. Some of these handwritten cards are from my mom, some of which are newer to her repertoire and others that are family classics. Using these recipes, seeing my mom’s handwriting, makes her feel much closer than the 1,500 miles that separate us.
With fall drawing near last weekend, I wanted to make pumpkin bread. I thought that I had a family recipe for it in one of my binders. Sure enough, there it was, my Aunt Sue’s recipe copied onto an index card by my mom. Although my mom wasn’t here to enjoy it, it did make me think of baking with her as a child. I am hopeful that the cooking and baking I do with my children creates the same warm and lasting memories.
- 3 cups sugar
- 1 cup canola oil
- 4 eggs
- 1-1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 2/3 cup water
- 1 15-ounce can pure pumpkin
- 3-1/3 cup flour
- 2 tsp. baking soda
- 1 cup chopped nuts, optional*
- Preheat oven to 350.
- Spray 2 loaf pans with nonstick cooking spray.
- Place all ingredients, in order given, in a large bowl and mix well. (I used my stand mixer.)
- Divide batter evenly between loaf pans.
- Bake for approximately one hour, or until toothpick inserted in center comes out clean.
- *Depending on your preference, you can add walnuts or pecans.