October 12, 2008

Mom's Pumpkin Bread

One of the reasons I started this blog was to document family recipes so that they would not be forgotten. So, today I am sharing my Mom's pumpkin bread. I've seen so many recipes focused on pumpkin and the flavors of the fall season, that it got me in the mood to make this bread. My mom usually made it closer to Thanksgiving and during the month of December.

The combination of spices in this bread makes it smell like fall is baking in your oven - nutmeg, ground cloves, cinnamin and allspice. It is such a simple recipe, and definitely not light at all. So, if you are watching calories, step away from the computer right now. I may try to lighten it up a bit next time I make it. It is really moist and delicious.


I made it as muffins and mini-loaves this time. I love making mini-loaves because I can freeze the extra ones for later. I'll pull one out in the evening before we go to sleep, and it's defrosted and ready to eat for breakfast. The muffins can be popped in the microwave for about 45 seconds, then spread with butter for a delicious morning snack.

In the mood for a taste of fall? Check out these recipes:

The Pumpkin Chocolate Chip Cake with Cinnamin Cream Cheese Frosting at Stephanie's Kitchen looks absolutely delicious!
Annie's Eats used the new Pumpkin Spice Hershey Kisses to create Pumpkin Spice Kiss Chocolate Brownies... talk about a perfect combination!
Recipegirl shares a dessert that is perfect for a crowd this fall, Chocolate Chip Pumpkin Spice Bars.


Pumpkin Bread
Source: Mom

3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 lb can pumpkin
3 1/2 cups flour
1 teaspoon nutmeg
2 teaspoons baking soda
2 teaspoons salt/scant
1/2 teaspoon ground cloves
1 teaspoon cinnamin
1 teaspoon allspice
2/3 cup water

Preheat oven to 350 degrees. Using cooking spray, prepare baking pans (2 9-inch loaf pans or 4 6-inch loaf pans and a 12 cup muffin pan).

In a large bowl, combine sugar, oil and egg together. Add pumpkin and mix to combine thoroughly.

In another bowl, combine all remaining dry ingredients. Then, add to the wet ingredients and mix until just combined. Add the water and mix until incorporated.

Pour batter into prepared pans.

If baking in 9-inch loaf pans, bake for 1 hour. For mini-loaves, bake for about 35-40 minutes. Muffins bake for about 20-25 minutes.

Freezes well.

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wütende Bäckerfrau said...

oh man. THAT looks delicious. I love pumpkin bread, this recipe looks great!

Mary said...

Pumpkin bread is one of my favorites and this looks especially good. My compliments to your Mom..

Candy said...

I love pumpkin bread! I could eat a whole loaf by myself and sometimes I do!

Prudy said...

I love making massive batches of pumpkin bread and then passing it out to neighbors. I better get in gear. Yours looks YUMMY!

Lisa said...

Looks great! You are right...I love mini loaves too.

Ulla said...

this looks so good! i love banana bread with butter. this is prefect for fall:)

MissFluffy said...

I was just looking for a recipe on google when I found one on your blog .I surely will try it out .
Last year, on our vacation we ate it a couple of times at Bob Evans in West Virginia and within 54 days we will be back again to taste this delightfull pumpkin bread .

From Belgium ,Nancy (I will visite your blog often)

Deborah said...

One of my favorite things is how good breads like this make your house smell! And I love that this came from your mom. What a great recipe!

Bridgett said...

Not only is the color gorgeous, but I can just smell them baking from looking at the pic. I think I may have to try your moms recipe. What a special tribute to her you have here. Thank you for sharing!

RecipeGirl said...

Your Mom's recipe is much like the one I use for Pumpkin Bread. I've had good success in halving the oil and using 1/2 oil and 1/2 applesauce. Still turns out just as moist!

Patsyk said...

Thank you for all of the wonderful comments! You all really do make my day!

Recipegirl - I knew you'd have a great suggestion for lightening up this recipe... I'll give that a try next time I make it.

Please do let me know if you try the recipe and how you like it!

Brian said...

My mom is allergic to eggs. Is there something replace it with so she doesn't get left out?

Patsyk said...

Brian - I did a little searching in order to answer your question. I found that you can substitute a 1/4 cup of applesauce for each egg when making quickbreads like this one. Or 1/2 a banana for each egg. If you do try either substitution, I'd love to hear about the results. I want to try to lighten this recipe and would love to at least reduce the number of eggs in it to start.

Stevie said...

What my mom does with sugar is substitute Splenda (she's diabetic). After trying this recipe the way it's written, I will be trying it with splenda. Then I'll try Splenda with Applesauce (for 1/2 the oil) and Banana (for at least a couple of the eggs!) It'll be awhile, but I'll let you know! I can't wait! Bought the pumpkin today for it :)

Stevie said...

Finally made this today. It smells WONDERFUL! I can't wait for it to cool down so I can have some!!!!

The Food Hunter said...

love mini loaves!

Marye said...

Oh it looks great! I am so hungry for carbs today!

RJ Flamingo said...

I love the idea of mini-loaves. Freezing the others will (help) keep me from eating all of it at once! :-)

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