Picky hubby has quick breads on his long list of dislikes, but my children adore pumpkin bread. I had two small loaves in the freezer and I retrieved them for Nick’s finals week. I know, I know, a high protein breakfast would have been better brain food, but this made my sophomore smile…a hard thing to do with all those tests looming. This recipe came from Severa Vandergaast…our Dutch neighbor growing up who talked a mile a minute with a charming accent. A loaf of this spicy deliciousness would arrive each Christmas as a gift for our family.
Pumpkin Bread
1 1/2 c sugar
1/2 c oil
2 eggs
1 c pumpkin
1 3/4 c flour
1/4 t baking powder
1 t salt
1 t baking soda
1/4 t cloves
1/4 t allspice
1/2 t cinnamon
1/3 c water
Combine sugar and oil. Add rest of ingredients in order. Bake at 350º. 1 pan~ 1 hour, 2 small pans~40-50 minutes.
I often triple this recipe and feed the extra pumpkin to Lambeau, who loves hearing the sound of cans opening in the kitchen!
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Liz, this is the recipe I use for Pumpkin bread, we love it!
At times, I use muffin cups or those tiny individual loaves for baking.
I’ve even iced the loaves with cream cheese frosting.
This is a great recipe and yes, it makes the house smell wonderful!