RECIPES

Pumpkin Bread

October 5, 2019 /
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As many of you know, I love to cook and bake. I’m not a food blogger by any stretch of the imagination, but I do feel that home decor, homemaking and life in general goes hand in hand with time spent in the kitchen. When I was growing up, my Granny would spend hours in her kitchen, whipping up the most delicious meals, snacks, and treats imaginable. Like many southern women, she didn’t use a lot of recipes, she just dumped in what she thought would be good and she was always right on the money. Since I was her shadow and mini me, I spent a lot of my younger days in the kitchen with her, and I was always taking note to what she was doing, how she would dump in ingredients and then taste to see what was missing, yes friends, that’s how I prefer to cook as well! When I share a “recipe” you can rest assured that is a base of my dish and that I’ve added a little more of this and a little less of that to suit my tastes that day. I love to read recipes, read recipe books and learn more about the many different spices and what they produce when added to a dish.

Today, I am sharing with you Pumpkin Bread! Granny made pumpkin bread every fall, along with zucchini bread in the summer and banana bread any time she felt the urge. Her recipe was usually basic and would include the fruit or vegetable of choice, flour, eggs, oil, water, baking soda and those wonderful spice blends. She didn’t leave a specific recipe but I’ve toyed around enough to get the consistency and taste of her bread. Sometimes she would substitute applesauce for the oil, she said it “lightened” the recipe, I think it makes it more dense so she must’ve meant calories. But that’s of little use since I just eat another slice. I hope you all find a chance to enjoy some pumpkin bread this fall!

Pumpkin Bread

  • Servings: 3 loaves
  • Difficulty: easy
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Ingredients

•1 can pumpkin purée

•4 eggs

•2/3 cup water

•1 cup olive oil

•3 cups sugar

•3 1/2 cups flour

•2 tsp baking soda

•1/4 tsp ground ginger

•1 tsp ground cinnamon

•1 tsp ground nutmeg

•1/2 tsp ground cloves

•1 1/2 tsp salt

•2 cups chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees. Prepare 3 loaf pans (7×3) with Pam cooking spray.
  2. In a stand mixer, blend well pumpkin, eggs, water, oil, and sugar.
  3. In a separate bowl stir together flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
  4. Add dry ingredients slowly to wet while mixing and mix until blended. Walnuts may be added at this time if desired.
  5. Pour equally into 3 bread pans and bake for 45-55 minutes.
  6. Cool in pans on wire rack.
  7. Store in airtight container. Individual loaves can be wrapped in foil and placed in baggies for freezing up to 1 year.

I hope you find time to bake some bread and share with those you love!

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