I ordered Halloween costumes for my kids today (Batman, Batgirl, and – I couldn’t resist - Batdog!), so it seems like the perfect time to share this fantastic Pumpkin Bread recipe with you. It’s an old family recipe that’s been passed down through the generations; my mom’s been baking it since I was a little girl. I’ve made it a hundred times as a grown-up, but the smell of it baking in the oven brings me back to my mother’s kitchen every time.
The original recipe looks like it was clipped from a magazine, but it’s been in my mom’s recipe box for so long, no one remembers where it came from. It’s tattered and torn, with the patina of a recipe that’s seen its share of spills and messes. Aren’t those always the best kind?
Much like my banana bread, this pumpkin bread is a quick bread – that means quick and easy, no yeast or rising time required. 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.
This is a good one to make with the kids – the batter is amazingly good, and of course that’s half the fun.
I’ve tried many pumpkin bread recipes over the years, but found none as good as this one…even Batdog loves it.
Makes two 8 ½” x 4 ½” loaves
2 cups all purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups sugar
3/4 cup unsalted butter (1 ½ sticks), softened
2 large eggs
1 15-ounce can 100% pure pumpkin (I use Libby’s)
1. Preheat oven to 325 degrees. Lightly grease two 8 ½” x 4 ½” loaf pans.
2. Combine flour, salt, baking powder, baking soda, and spices in a bowl; use a whisk to mix well and set aside.
3. In large bowl of an electric mixer, at medium speed, beat butter and sugar until just blended. Add eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in pumpkin.
4. At low speed, beat in flour mixture until combined.
5. Turn batter into prepared pans, dividing evenly, and bake for about 65 – 75 minutes, or until cake tester inserted in center comes out clean. Let loaves cool in pan about 10 minutes, then turn out on wire rack to cool completely.
Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.