It is finally fall and I am so excited. This is my favorite time of year. The heat of summer is fading away into crisp morning air and the leaves are starting to turn colors. One of the things I love most about fall is how it presents in so many of my senses: seeing the beautiful, natural colors; hearing the rustling of the leaves; feeling the cool air through my cable knit sweater; smelling the warm mulled spices; and the taste of this pumpkin bread.
I thought I’d share with you the Pumpkin Bread recipe that our family uses. My mom made this for us growing up and I’ve only loved it more and more as I get older.
Pumpkin Bread Options
As with most of my recipes I try to make flexible versions. So, when I made it this time, I used my larger Emile Henry French Ceramic Ruffled Loaf Pan for one, a standard aluminum disposable loaf tin for a second, and instead of a third loaf I made a pan of 24 mini muffins. Keep in mind that the original intent of the recipe was for three standard uniform loaf tins.
The pumpkin bread mini muffins were a first and they were life changing. So light. So delicious. I think I ate 10 right out of the oven, and I had to cut myself off. I wanted to try the mini muffin style this time so I’d have something Annie could easily eat, with as little mess as possible. If you’re making this version, use all the same instructions, but only cook for 10-13 minutes.
The disposable loaf version I’m going to give to my neighbor across the street. I like to bake for my neighbors sometimes. I made banana bread for one neighbor and crumble muffins for another neighbor. Maybe I’ll write recipes for those someday. But the extra pumpkin bread loaf is the perfect little gift. This loaf is a little smaller than my ceramic one, so I cooked it about 15 minutes shorter, so only about 45 minutes. Make sure you test the loaf with a toothpick before you pull it out.
I’ll be keeping the ceramic loaf for myself (and the rest of those mini muffins).
Pumpkin Bread
Makes 3 Loaves
Ingredients:
- 3 cups Sugar
- 2 tsp Baking Soda
- 1 ¼ tsp Salt
- 2 tsp Cinnamon
- ⅔ cups Water
- 3 cups Flour
- 1 cup Vegetable Oil
- 4 Eggs
- 1 can Pumpkin (1 Lb size)
- 1 cup Chopped Nuts (optional)
Directions:
- Mix all ingredients, except the nuts, in a large bowl.
- Add nuts and mix.
- Pour into 3 greased loaf pans to approximately ¾ full.
- Bake at 350 degrees for 1 hour.
- Cover with foil as soon as they come out of the oven.
- Serve with lots of cool whip!
