Hi friends! As promised in my Monday post, I am sharing my pumpkin bread recipe for you all today. I hope you enjoy it!
Is there anything more fall than pumpkin flavored everything? As you walk down the aisles at groceries stores you are bombarded with pumpkin spice everything. Personally I am not a pumpkin spice latte fan but I do love pumpkin bread!
This recipe is actually from my late grandmother’s friend. When I was 5, my paternal grandmother passed away. At some point during the days my family was in New York for the wake and funeral, her sweet friend brought pumpkin bread to us all. My memory here is a little foggy, but somehow she found out I couldn’t stop eating the bread so she sent the recipe to me back in Chicago.
Fast forward 15 years to when I was grocery shopping during my junior year at Rutgers. I saw pumpkin spice English muffins and thought about that pumpkin bread. I quickly texted my mom to see if we still had the recipe and we did! She texted me pictures and I’ve been making it the past two years without fail.
If you make this recipe please let me know what you think! I hope you enjoy it 🙂
1-1/4 cup packed brown sugar
1 cup pumpkin
1/2 cup oil
1/4 cup milk (I use 2% but use whatever you have on hand)
2 cups flour
2 teaspoons baking powder
1-1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cloves
Preheat oven to 350 degrees. Mix all of the wet ingredients (pumpkin, oil, milk, eggs) and brown sugar in a bowl.
In a separate bowl, mix the rest of the dry ingredients together.
Add the dry ingredients to the wet ingredients and mix. I find it easiest to do half at a time. The batter will be slightly thick.
Pour the batter into a well greased bread tin. Put in the preheated oven and bake 40-50 minutes. Check if it is done by sticking a knife in the middle. If the knife comes out clean then it’s done.
Let the bread cool before cutting a big slice and enjoy! As you can see, I couldn’t hold off before snapping a picture.
Question of the day: Do you like pumpkin bread?