Everyone and their mother has a recipe for pumpkin bread. This happens to be my mother’s recipe — not sure where it originates beyond her — and it is incredibly delicious. Made with oil not butter, the batter comes together in minutes. I mixed mine the night before baking, and used mini loaf pans because, well because, I think they’re cute, and I suppose because I’m getting excited for the impending homemade-gift-giving holiday season.
What else can I say here? Like many of you I suspect, I am consumed by all things pumpkin at the moment…can’t stop dreaming about pumpkin muffins, cheesecake, soup, lattes, fritters, gnocchi, gnudi, yadi yadi yadi. Tis the season! If you don’t have a recipe for pumpkin quick bread up your sleeve, this one is a winner. Happy fall!
- 2 c. sugar
- 1 c. canola oil
- 4 eggs
- 16 oz. canned pumpkin (not pie filling)
- 3/4 cup water
- 3 c. flour
- 2 tsp. baking soda
- 1/2 tsp. table salt
- 2 tsp. cinnamon
- 1/2 tsp. cloves (optional)
- 1/2 tsp. nutmeg (or less)
- 1/2 tsp. allspice (optional)
- Preheat oven to 350ºF. Grease loaf pans with butter or non-stick spray.
- Using a stand mixer or hand mixer, beat sugar and oil together until blended. Add eggs one at a time mixing after each addition. Add pumpkin purée and water and mix until blended.
- Whisk together the flour, baking soda, salt, cinnamon, clove, nutmeg, and allspice. Add to the mixer and mix only until just incorporated. Pour batter into prepared pans.
- Bake for about an hour (if using standard loaf pans) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched. Note: When using the small pans, the loaves should be done in under 45 minutes. Start checking after 30 minutes.