During the holidays, we all look forward to my grandmother’s pumpkin bread. She packs multiple loaves in her suitcase and they travel with her across the country. Let’s just say, her luggage is a whole lot lighter when she leaves.
I’ve never been able to get over how good her pumpkin bread is, especially considering how simple it is to make. I think I can whip up a batch in about ten minutes at this point. Granted, the cook time is substantial.
If you’re looking for a quick, easy dish to whip up for breakfast or to throw on a dessert table, you’ve found it. Pumpkin is definitely the flavor I cook with most in November and I love having fresh bread to bring when visiting friends and family.
Grandma Barbie’s Pumpkin Bread
15 Ounces Pumpkin Puree
2 c. Sugar
1/2 c. Oil
2 1/2 c. Flour
1 1/2 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Salt
In a mixer, combine pumpkin, eggs, and sugar thoroughly. Slowly add the oil until well incorporated. Blend in flour, baking soda, cinnamon, cloves, and salt. Fill two pre-greased loaf pans and bake at 350 degrees for one hour or until a tooth pick inserted into the loaf comes out clean.
That’s it. Simple as can be. I’ve made loaves and frozen them for days or weeks, defrosting when I need them. Unfortunately (but really- fortunately!) I’ve never seen them last long enough fresh to get a good estimate of self-life.
If you give this recipe a try, let me know below how things turn out. And let my grandma know! She is always reading!