We received 2 recipes for pumpkin bread. When comparing the 2 recipes, they were nearly identical, except one recipe made 1 loaf and the other made 2 loaves. There were also some slight variations in the spices. Neither recipe included a photo, so when I had this THING this week, I decided to bake each bread, including minor variations, and take them along. After tasting both breads, and chatting with friends, we decided they were equally delicious. It was decided, therefore, that the very best pumpkin bread was the one your mom made for you, the one with a touch of love added! Now, let me introduce you to the ladies and their recipes!
First, there is Jennie Rae. Jennie Rae is new to our blog… welcome! She is also the webkeeper for Prairie Point Junction. She first wandered into our little world last week when we were having our contest for the Poinsettia Garland Kit Giveaway. Anyway, we are delighted she found us, and tickled that she jumped right in and shared a recipe. Jennie Rae has 2 websites; Primitive Country Designs and The Old Drawin’ Board. Thanks so much Jennie Rae!
This is the yummiest (although not the healthiest) pumpkin bread recipe. My mother used to make this every fall and every time I make it I think of her and those cozy fall days when I would come home from school and be greeted with the amazing smell of this bread cooking. I love you mom!
Mom’s Pumpkin Bread
1/2 c. shortening
1 1/2 c. sugar
1/2 c. water
2 eggs
1 c. canned pumpkin (NOT pumpkin pie filling)
1 2/3 c. flour
1/2 t. baking powder
3/4 t. salt
1 t. baking soda
1/2 t. ground cloves
1 1/2 t. cinnamon
Combine shortening & sugar, add water, eggs and pumpkin. Mix in remaning ingredients.
Pour in large greased and floured loaf pan. Bake 1 hour at 350.
This next recipe comes from Sandra “the crazy mom” at Crazy Mom Tats. When giving this recipe a try, I decided to use my 2 sided pumpkin pan since it made 2 loaves. I then frosted the center with a cream cheese frosting. The bread was so yummy. It certainly did not NEED the cream cheese frosting, but I needed SOMETHING to hold the 2 sides of my pumpkin together. Make sure you run around Sandra’s blog, Crazy Mom Tats, and see all the beautiful things she makes. I so want to learn to tat… one of these days. Thanks so much, Sandra, for sharing the recipe with us, and make sure everyone pays her a visit at Crazy Mom Tats!
This has become a tradition for me to make at Thanksgiving and Christmas – my kids (now big!) beg for this. And it’s super easy….
BTW – if you get canned pumpkin, look at the list of ingredients. There should be only one. Hee.
Pumpkin Spice Bread
Any way you slice it, this pumpkin spice bread won’t last long once your kids sample it. That’s why this recipe makes two loaves – 3 if you use disposable foil pans
INGREDIENTS:
2 cups canned pumpkin (I use one 15 oz can)
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking powder
1/2 tsp. nutmeg
3/4 tsp. ground cloves
1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed.
2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.
BTW… Here are the special pumpkin pans that I used. I LOVE decorative bread pans!
I’m glad you liked the recipe – and I hope others do to!
And if you want to learn to tat, I can point you in the right direction. It’s fun, once you have the basics mastered.