Pumpkin Bread

October 25, 2013

Couple of Zeros | Pumpkin Bread

This has been a family favorite for as long as I can remember. My mom took it to all Thanksgiving celebrations, and—along with her pies—it became her most requested recipe. Now that I don’t live close enough to her to benefit from her baking as often as I’d like, I set aside a day each October to bake at least six loaves. I hand them out to coworkers, students, whoever seems like they want it the most. This is, of course, after I eat more than I will admit to here.

The recipe makes three loaves—one to eat, and two to share. If you double the recipe, it barely fits in a standard Kitchen Aid mixer (if you don’t mind a little mess). You can add nuts or cranberries if you wish, but mom might consider that a sacrilege.

Eat it plain, or indulge in some butter, or use it to make french toast. It freezes beautifully—just wrap in tin foil and slip it into a plastic freezer bag. Pull it out of the freezer the night before you want to serve it. You can pop it in the oven for 5–10 minutes and it’ll be just like new.


Mom’s Pumpkin Bread
from the kitchen of Merri Abels

  • 3 ⅓ c. flour
  • 2 ½ c. granulated sugar (original recipe calls for 3)
  • 2 t. baking soda
  • 1 ½ t. salt
  • 1 t. cinnamon
  • 1 t. nutmeg
  • 2 c. canned pumpkin
  • 1 c. oil
  • ⅔ c. water
  • 4 eggs

Preheat oven to 350º. Grease and flour three loaf pans. Sift dry ingredients together in a large mixing bowl and make a well in the middle. Add remaining ingredients and mix until just combined (by hand or low-speed mixer). Pour batter into loaf pans until half-full, then bake for 45 minutes. Remove from oven and place loaf pans on wire racks to cool for 10 minutes. Remove bread from loaf pans and continue to cool entirely on wire rack. Enjoy!

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