Perfect Pumpkin Bread

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Fall is here!  The leaves are turning, the days are getting shorter and there is a crispness in the air (when it isn’t raining).

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Fall is one of my favorite seasons, partially because of the food associated with it.  Particularly pumpkin bread.  I love pumpkin bread!  I used to make it for my students to illustrate the cultural diffusion brought about by the Colombian Exchange (pumpkin from the ‘New World’ mixed with spices from the ‘Old World’).  And I probably eat it just as much winter, spring, and summer as I do during the fall.  Plus, it freezes really well!  I like to bake them into little mini-loaves, wrap them in clingfilm, and then stick them in the freezer for convenient breakfasts on the go.

Below is the recipe that my mom uses (and therefore I use), but I don’t know it’s origin.

Materials Needed:

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Beat eggs until thick:

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Add water, oil, pumpkin puree, and sugar and beat.

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Add flour, baking soda, cinnamon, nutmeg and mix until smooth.  (I recommend mixing in between cups of flour to avoid it blowing into your face.)

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Grease your chosen baking pans and place in preheated oven.

  • A standard loaf pan bakes between 45-55 minutes.
  • My small multiloaf pan bakes for 20 minutes
  • Individual mini foil wrappers takes 10-15 minutes.

Cool on wire rack for 10-15 minutes before removing from the pan to cool completely.  Once cooled, wrap in cling film and store in the refrigerator or freeze.  When freezing larger loaves I also wrap in aluminum foil for extra freezer protection (I don’t do this for the little guys.)

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Ingredients:

  • 4 eggs
  • 1 cup (237 mL) of oil
  • 2/3 cup (158 mL) of water
  • 3 cups (710 mL) of sugar
  • 1 (15 oz – 425 g) can of pumpkin puree
  • 3.5 cups (828 mL) of flour
  • 2 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. Beat eggs until thick.
  3. Add oil, sugar, pumpkin, and water.  Beat.
  4. Add flour, baking soda, cinnamon, and nutmeg.  Mix until smooth.
  5. Pour into standard loaf pans.
  6. Bake for 45-55 minutes (until a cake tester comes back clean).

Typically makes two standard loaf pans, or three smaller loaf pans.  I also like to use make them in individual portions.  When baking with smaller sizes reduce the baking time and check on them.  Remember, you can always bake for longer, you can’t un-burn them.

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I had a little ‘oven incident’ while baking this loaf. I decided to rest my oven clock from daylight savings, and whatever I did cause the oven to stop heating. I didn’t notice right away, but then had to bring the oven back up to temperature. It is a little bit ‘extra golden’ but still pretty good (just probably don’t want to eat the end pieces).

About Leslie@myfoodhistorytravelblog

Hey! I'm an American living in the UK with a passion for food, history, and travel. You can follow my experiences at myfoodhistorytravelblog.com (not a creative title - but you know what you'll be getting).
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