It will look a little grainy - that’s okay.Īdd the dry ingredients to the pumpkin mixture.Īnd beat on low speed until just combined.īake for 65-75 minutes, or until a cake tester comes out clean. It will look a little crumbly.Īdd the eggs one at a time, beating well after each addition.Ĭontinue beating for a few minutes until light and fluffy.īeat until combined. I like to add everything in neat little piles in case I lose track of what I’ve added.Ĭombine the butter and sugar in a large bowl or in the bowl of an electric mixer.īeat until just combined. What you’ll need to make pumpkin breadīegin by combining the flour, salt, baking powder, baking soda, and spices. Quick bread batter can usually be made into muffins my pumpkin muffins are almost identical to this bread but with a crunchy pecan streusel topping.
It is a typical sweet quick bread, similar to banana bread or cranberry nut bread, in that it is leavened with baking powder and/or baking soda instead of yeast. This is the original recipe from my grandmother’s recipe box as you can see, it has seen its share of spills! After a bit of research, I discovered that the original recipe was published in the McCalls Cook Book (Random House, 1963). It’s easy to make - just a bit of mixing and stirring, pop it in the oven, and, in about an hour, you’ll have a house smelling of sweet autumn spices and two scrumptious, pumpkiny loaves.
Now I bake pumpkin bread with my own kids, and it’s just as wonderful today as it was back then.
One of my clearest childhood memories is baking the loaves with my mom and carting them off to every neighborhood potluck and holiday party. My grandmother clipped this pumpkin bread recipe from a magazine over 50 years ago, and it is my most-cherished family recipe. Kids love it, grown-ups love it…this pumpkin bread is hard to beat!
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