Pumpkin Bread

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PumpkinBread

This is one of the first things that my Grandma Molgaard taught me to bake as a child and it still conjures up happy, caloric memories!  As a result, I have an obsession with pumpkin.  The one thing that made my Grandma’s oh-so-much-better than mine is that she made them in small coffee cans–so there was so much “crust”.  I make mine in mini loaves (I know, I go on and on about the merits of mini loaves) so that a.) they are done faster and b.) we can eat some now and freeze some for later.  Who am I kidding, I had to make this batch twice so I could get a photo–the kids ate it all at a play date!  This recipe is inherently dairy free, and I have updated the recipe to make it gluten free.  I can’t tell the difference!  Enjoy a wonderful taste of fall!

Pumpkin Bread

Ingredients

  • 3 cups Sugar
  • 1 cup Vegetable Oil
  • 4 Eggs
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1 can Pumpkin
  • 2/3 cups Water
  • 3 1/2 cups Flour (To make it gluten free, use your favorite gluten free flour blend and add 3 heaping tablespoons of flour and 1 teaspoon of psyllium husk)
  • 2 teaspoons Baking Soda

Directions

Step 1
Grease or spray loaf pans--either 3 regular sized, or 9 mini loaves, or some combination. Preheat oven to 350 degrees.
Step 2
In a large bowl, beat together the sugar, oil and eggs until well combined.
Step 3
In a separate bowl, mix together all of the dry ingredients.
Step 4
Add the dry ingredients to the sugar/egg mixture alternately with the water--beginning and ending with the flour mixture.
Step 5
Once combined, beat in the pumpkin.
Step 6
Pour the batter into the loaf pans and place in preheated oven. For full sized loaf pans, bake for 60 minutes, but start checking them after 45 minutes. For the mini loaves, start checking them at 30 minutes. They will be done when you can pull a tooth pick out of the top clean or with just crumbs.
Step 7
When they are done, pull the loaf pans out and lay on their sides on a cooling rack for 10 minutes. After 10 minutes, turn the pans over and the breads will fall out. We eat immediately!


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