A Fall Classic: Pumpkin Bread

I had started out writing this post with a joke about pumpkin spiced everything this time of year but honestly, it just doesn’t feel right in light of all that is happening with the world. My heart is so heavy for the people of Las Vegas, Puerto Rico, Mexico, and everyone that feels less than or afraid everyday single day simply because of the color of their skin or their gender or who they choose to love. Sometimes it seems silly to write about things like baked goods when there are so many more important things we could be talking about. As I thought more about how to start this post, I realized that food is often a comfort – and not just in the eating of it. Food, for me, is so often about community. People coming together to share a meal and fellowship is one of the great joys and comforts of my life and I think community and comfort are things we can all use right now. With that in mind, I’m going to write about pumpkin bread today. And then I’m going to make a good cup of tea and sit down with those I love and eat. 

All credit for this recipe in my life goes to my husband and his parents. I’ve been lucky enough to be married to an amazing guy for eleven years. He’s smart, funny, handsome, and kind and saying yes to him was the best decision of my life. I knew I was getting a great deal when I married him and one definite added benefit is that I got a great set of in-laws. They are fantastic people who also happen to love, and make, great food and this pumpkin bread recipe comes straight from their kitchen!

The recipe was given to them years ago by a neighbor of my husband’s grandparents who was a cook at the University of Rhode Island. It is easy to put together and freezes beautifully. I will warn you – it is not what you would call a healthy recipe, but it’s definitely worth the calories. I tried to make a healthier version last fall and (just ask my husband), it was a total failure. Lesson learned. For this recipe, don’t make substitutions. Just embrace the sugar and oil!

The recipe as written will make 2 standard loaves but you can easily cut it in half if you don’t want all that yummy pumpkin bread lying around. I’d highly recommend you just make the full recipe, however, as it definitely makes a great treat to give to a neighbor, friend, or coworkers!

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A Fall Classic: Pumpkin Bread

Fall favorite pumpkin quick bread!

Course Quick Bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 2 loaves

Author With Two Spoons

Ingredients

• 4 eggs lightly beaten
• 1 cup vegetable oil
• 2/3 cup cold water
• 1 can 15 oz pure pumpkin puree
• 3 cups sugar
• 3 1/3 cup flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 1/2 teaspoon kosher salt

Instructions

1. Preheat an oven to 350 degrees F.
2. Grease two standard loaf pans and set aside.
3. In a large bowl, whisk together the eggs, oil, water, and pumpkin until smooth.
4. Sift together the dry ingredients and fold into the pumpkin mixture until just combined.
5. Divide the batter between the two greased loaf pans.
6. Bake at 350 degrees for one hour, or until a toothpick inserted comes out clean.
7. Allow to cool on a cooling rack.
8. Slice and enjoy!