Pumpkin Bread

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When I say fall, what is the first thing you think of? For me it is pumpkin bread followed quickly by football and leggings. However, nothing takes the cake to pumpkin bread. I could eat it every day for the rest of my life and never get tired of it. I love pumpkin bread and this recipe makes it such a breeze to make. Loads of delicious, easy to make, goodies to share with anyone lucky enough that they actually made it out of your house.

This is not one of our original family recipes, but it is one we’ve had long enough that it feels that way. My folks got it when we lived in California many many moons ago. Jackie Brewer’s husband worked with my Daddy and they were kind enough to share the recipe with my folks. Now we pass it on to you to enjoy in the amazing fall pumpkin goodness.

If like me you’re drooling for pumpkin bread, here’s what you will need

• flour
• sugar
• salt
• baking soda
• nutmeg
• cinnamon
• salad oil (vegetable oil)
• water
• pumpkin
• raisins
• pecans (chopped)

If you need this recipe to be allergy friendly you can omit the pecans; however it is so much better with them. I typically buy a large bag of pecans, chop the entire bag, fill the bag back up, and throw it in the freezer until I need them. I’m looking forward to when our pecan trees grow big enough to start producing their own pecans.

First things first preheat your oven to 350 degrees and if you’ve got a convection oven you may want to use that feature. Now you need to decide what you are making. Loaves, mini loaves, muffins, and mini muffins are all options. You also can make some of each. This recipe harkens back to the days of coffee coming in the old metal Folgers cans. Am I dating myself? You can make 4 one pound coffee cans or 1 dozen muffins with 3 mini loaves or 2 dozen muffins with 1 mini loaf or 2 dozen muffins with 2 dozen mini muffins or 2 large loaves with 3 mini loaves.

Oh the possibilities!

I bought a large can of pumpkin, which gave me 4 cups and 2 batches of pumpkin goodness. So you’ll notice I’ve got muffins, mini muffins, loaves, and mini loaves. I’ve got new mini loaf pans I’m not a huge fan of. I truly miss my old ones that came from Michaels holiday stuff. I need to go there and look for more. So here we go. Time for pumpkin bread goodness.

Grab your large mixing bowl and add to it: 3 1/2 cups all purpose flour, 3 cups sugar, 1/2 teaspoon salt, 2 teaspoons baking soda, 4 teaspoons ground nutmeg, and 4 teaspoons ground cinnamon. Mix it up well and make a hole/well in the center. Add to it: 1 cup vegetable oil, 2/3 cup water, and 2 cups pumpkin. Mix it until everything is moist and make sure to scrape the bottom well.

Add to the mixture 1 cup chopped pecans and 1/2 cup raisins. Mix it in and you’re done! I told you it was easy! Now if you’re making loaves make sure to grease and flour them well. Nothing worse than gorgeous, yummy pumpkin bread that you can’t get out of the pan! I struggle with large loaves getting done all the way through so I tend to make the mini loaves instead. However I did make two large loaves, but I did not make them very tall.

Cooking times

Large loaves – 1 hour

Mini loaves – 40 to 45 minutes

Muffins – 20 to 25 minutes

Mini Muffins – 12ish minutes (sorry I forgot to write it down)

There you have it! Simple, easy, delicious pumpkin bread! Happy Baking!