I have a few recipes that stand the test of time, is always there when I need it, and never fails me. This pumpkin bread recipe is one of them. It is always a crowd pleaser and it is so easy to make. If this recipe could talk, it would tell many tales of my children’s’ preschool snack time, their school bake sales, our weekends away visiting friends, homemade gifts, learning how to bake, swim meets, college care packages, and easy mornings at home.
Some foods and recipes are like that. They exist as part of our collective experience spanning a family’s history and time well spent with friends, teachers, colleagues, neighbors and family. They are treasured artifacts in the family archives. For me, I have a couple symbolic recipes that mark my parent’s heritage, but very few. Hopefully, I generated a selection of treasured recipes for my children to remember their childhood by, and create new ones that hold a special place in our growing family’s future.
My pumpkin bread is a throwback recipe from the 70’s when I was in high school. A dear friend gave me the recipe. I cannot remember what initiated this gift, but I believe she just wanted to share it. Harriot and her family loved to cook and were always generous with recipes and information about food. Whenever I was at their house, someone was in the kitchen making something. If I remember correctly, Harriot and I had a few cooking adventures of our own.
Besides the delicious taste, this pumpkin bread recipe has a couple of great features. One, it is easy to make and second, it makes two loaves. After all these years, I still can’t believe one small can of pumpkin purée makes two loaves of pumpkin bread. There is no need to measure out a cup of pumpkin mash and worry about what to make with the rest. That is a real pet peeve of mine. It is not the case for this pumpkin bread. One recipe, one can of pumpkin purée, two loaves of spicy pumpkin bread. A practical quick bread recipe.
Because it is so easy to make, it is perfect for a baking project with young children, or anyone who wants to learn how to bake. This recipe rarely fails. However, if it has been a while since you used baking powder or baking soda, make sure the leaveners are fresh. There was only one time this pumpkin bread did bake properly. Once, after I gave this recipe to a friend who said she couldn’t bake, she made it and came over to share it with me. She was so proud of her accomplishment I did not have the heart to tell her the bread did not rise. When that happens it usually means the baking powder and baking soda lost their leavening powers. Still, it tasted great and hopefully she kept on baking.
More family favorite recipes:
The spices are a mixture of cinnamon, allspice and a generous amount of ground clove. Not all pumpkin bread recipes include ground cloves, and I believe they fall flat. There is twice as much cinnamon and allspice to cloves in each loaf, yet the ground cloves gently stand out. I like that the cinnamon does not dominate the spicy favor. Often, after I serve pumpkin bread to friends I get a delighted question, “Oh nice. What spice am I tasting? ” My anser is always received with a surprised and happy expression, “It’s clove.”
Over the years I have made a few variations of this pumpkin bread, but I keep coming back to the original. I made it with canned pumpkin purée and fresh pumpkin purée. With orange zest, crumble topping, candied ginger, and different flours. Each variation slightly changes the texture of the bread. I discovered, the fresh pumpkin makes an airier bread. Also, I noticed the crust is crispier with the fresh pumpkin.
If you want to use fresh pumpkin, roast wedges of sugar pumpkin in a 400°F (200°C) oven until very tender. Scrape the roasted pumpkin from its’ peel and purée in a food processor, or blender until smooth. Cool and refrigerate or freeze until ready to use. Best Pumpkins to bake with.
I should call this Friendship Bread, because the recipe is enjoying a life span of over 40 plus years and growing. I never thought twice about sharing it with friends and family. The name Friendship Bread is already taken, so Family Favorite Pumpkin Bread it stays. A treasured heirloom for sharing over the years to come.
Family Favorite Pumpkin Bread
- 4 cups (574 g) all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp Kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground cloves
- 3 cups (613 g) granulated sugar
- 1 15 oz can (425 g) pumpkin purée or 1 lb (453 g) fresh pumpkin purée
- 1 cup (250 ml) vegetable or canola oil
- 2/3 cup (150 ml) cold water
- 4 large eggs
Pre-heat the oven to 350° F (175° C / Gas Mark 4)
Prepare 2- 9 x 5 inch (24 x 13.5 cm) loaf pans. Lightly grease with butter or oil spray, then line the bottom of each pan with parchment paper. Set aside.
Sift the flour, baking soda, baking powder, Kosher salt, cinnamon allspice, and clove into a large mixing bowl. Then whisk the ingredients in the bowl until you see all the spices are evenly mixed in the flour. Add the sugar and whisk together until combined.
Make a well in the center of the flour mixture, then add the pumpkin purée, oil, and water. Stir until just combined. Using a rubber spatula or spoon, scrape along the bottom and sides of the bowl to get everything thoroughly mixed.
Add the eggs, one at a time, and mix thoroughly with each addition.
Pour the batter into the prepared pans, about 3/4 full.
Place the bread pans in the oven and bake for one hour, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes on a cooling rack, then remove the pumpkin bread from their pans.
Cool on the cooling rack before serving.
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