Taste the Season: Pumpkin Bread, fresh from the oven
As we move closer to fall, some of the season’s favorite recipes (ones that require baking) pop into our minds, especially on those days when the temperature requires us to put on a sweater or a flannel shirt in the early morning. One of the first ingredients to pop into our minds is Pumpkin.
One of the first things to pop out of our autumn oven was Pumpkin Bread, one of the original pumpkin dishes and a staple in almost every kitchen. My mom made them all fall and winter long, and even into spring. They even made their way onto the Christmas gift list. The truest recipes have all the fall spices (cinnamon, nutmeg, clove) and a long list of ingredients. If your recipe doesn’t have them, it will tell in the taste.
Here’s my mom’s recipe (at least 75 years old) for our family’s delicious pumpkin bread.
- 1-2/3 cups all-purpose flour
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup water<
- 1/2 cup chopped walnuts
- 1/2 cup raisins (or cranberries), optional
- Preheat oven to 350°. Combine first eight ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins.
- Pour into a greased 9×5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.
Eat warm from the oven, maybe with a bit of butter, or simply plain. It’s just as good when cool, if you can wait that long.