I couldn’t have said it better than my mom did: It’s fall!! It’s time for Pumpkin Bread!
Here is what she wrote to me in an email when I asked her about the history behind her delicious pumpkin bread.
Yes it is definitely time for pumpkin bread! This is the recipe from the mother (Rose) of a very good friend of Nanny’s. Nanny would make this and send it to me when I was in college back in the sixties. I think it is the only pumpkin bread recipe I’ve ever seen that does not include cinnamon. Although cinnamon makes for a great pumpkin experience, leaving it out seems to allow the pumpkin to shine.
Rose’s Pumpkin Bread
3 cups sugar
1 cup vegetable or canola oil
1 teaspoon salt
1 teaspoon nutmeg (fresh grated nutmeg is best!)
2/3 cup water
2 cups pumpkin (1 15-ounce can pumpkin will work)
3 1/2 cups flour
2 teaspoons baking soda
1 cup chopped pecans (optional)
Preheat your oven to 350 degrees and grease 2 large loaf pans (9″ by 5″) and set aside.
In a large mixing bowl, mix all ingredients together and beat for 2 minutes with electric mixer until smooth. Divide into the loaf pans. Each pan will be about 2/3 full.
Bake for 50-60 minutes. Make sure center is done – a toothpick inserted into the center should come out clean.
Note: This bread freezes very well.
Note: For muffins, bake at 350 degrees for 20 minutes.
Note: We have added chocolate chips to this recipe, and it was delicious!