For most people, pumpkin-flavored ends with Thanksgiving. However in our family, we always know to expect a few loaves of Grandma Barbie’s famous pumpkin bread at Christmas. Normally, it travels all the way from Texas in a 60 lb. suitcase! That’s how you know it’s the good stuff.
This is my go-to recipe for pumpkin bread. Easy, foolproof, and oh so good. Your loaves will come out sweet and light, perfect to serve in the morning with coffee.
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.