Wednesday, March 2, 2011

Mom's Pumpkin Bread

While pumpkin bread may evoke a sense of autumn, at our house it is a favorite all-year long.  For me it brings me home to my mother's blue and yellow kitchen where we often enjoyed a thick  slice covered in cold butter. I especially love the contrast of the moist center with the crunchy top.  
Makes two large loaves.

3 cups sugar
2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp.  ground cloves
1 tsp. ground nutmeg
2 1/4 c. unbleached all-purpose flour
1 can pumpkin puree
1 c. canola oil
1 c. water
4 eggs

Preheat oven to 350 degrees.  Spray two large loaf pans with Pam.
In a large mixing bowl, whisk together all dry ingredients.
Make a well in the center of dry ingredients and add wet ingredients all at once.  Stir or whisk until well blended but do not beat.
Divide evenly between pans.  Bake at 350 for one hour.  Test that the top is firm and not wet.  May need another 3-5 minutes if moist.


  1. This looks great!! I am so glad that I found your blog! I can't wait to take a peek at your other blogs as well! Thanks!

  2. A simple bread is welcome in our house all year long as well.

  3. I agree--pumpkin bread is great all year long!

  4. I LOVE pumpkin bread! This sounds so good.... especially with a hot mug of coffee! Thanks for linking to Saturday Swap!


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