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The Best Pumpkin Bread

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People are crazy about pumpkin. Fall brings the season of onslaught of pumpkin goodies and the corresponding craze. “#OMG @Starbucks #PumpkinLattes are back! #FallistheBest” says ever Millenial on the East Coast. Yes, we know.

Nowadays, chefs are making pumpkin pancakes, pumpkin muffins, pumpkin cupcakes, pumpkin bread pudding, pumpkin French toast, pumpkin pies, pumpkin lasagna, pumpkin ravioli….Alright, you get the point.

As I possess rudimentary kitchen skills and lack time and patience, I opt for tried and true options when I chose to spend more than ten minutes in the kitchen.

So, I had a few fall parties and I wanted to bring something beyond the usual bottle of wine, so I opted for pumpkin bread. I’ve been using this recipe for years and it never fails to impress.

I’m biased, of course, as the recipe comes from my mother,  but I think it’s the best pumpkin bread around. It’s super easy and this recipe bakes three loaves. The key is not to overbake.

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Ingredients:
– 3 cups pumpkin pie mix (note: not pumpkin, but pumpkin pie)
– 3 1/3 cups sugar
– 5 eggs
– 1 1/3 Canola or vegetable oil
– 3/4 cup cold water
– 4 cups flour
– 1 tsp. cloves
– 1 tsp. all spice
– 1 tsp. ginger
– 2 tsp. cinnamon
– 1 1/4 tsp. salt
– 2/3 tsp. baking powder
– 2 1/4 tsp. baking soda

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Instructions:

1. Preheat oven to 325 degrees. Set out three loaf pans or holiday-themed loaf tins.

2. In a medium-sized bowl, mix together the flour, baking soda, baking powder, cloves, all spice, ginger, cinnamon and salt.

3. In a big bowl or mixer, beat together sugar, three cups pumpkin pie mix and eggs, one-by-one.

4. Then, alternate the cold water, oil, and dry mix to the batter in the large bowl.

5. When fully mixed, pour batter in to loaf pans so that they are 2/3 of the way full, as the pumpkin bread will rise.

6. Bake for approximately one hour, or until the center of the bread has risen and cracked slightly.

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