Halloween is right around the corner, which means Thanksgiving isn’t far behind. And it’s definitely pumpkin season. So I figured it would be a good time to bake some of my mom’s crowd-pleasing pumpkin bread. Although we don’t serve a lot of traditional dishes at our Thanksgiving meal, there are two things my mom makes every single year—her sticky rice stuffing, which I wrote about last year, and her pumpkin bread.
The recipe is incredibly easy but her bread consistently gets rave results. She always bakes mini loaves and gives them as gifts, or freezes them for future breakfasts/snacks. I tweaked her recipe a little to make it more readable and also cut back on the sugar a bit; you could even reduce the sugar a little more if you don’t have a sweet tooth.
Mom’s Pumpkin Bread
Makes 5 mini loaves or 2 regular loaves
Butter or baking spray, for greasing the pans
2 cups canned pumpkin puree
1 cup vegetable or canola oil
2/3 cup water
2 3/4 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons nutmeg
3 teaspoons cinnamon
1. Preheat the oven to 350 degrees F.
2. Lightly grease 5 baby loaf pans with butter or baking spray.
3. In a large bowl, combine the pumpkin, oil, eggs, water, and sugar. In a separate bowl, mix the flour, baking soda, salt, nutmeg, and cinnamon, combining thoroughly. Gradually stir the dry ingredients into the wet ingredients.
4. Pour the batter into the prepared pans, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 50 to 55 minutes.
This recipe should also make 2 regular-size loaves, though to be honest, I’ve never done it that way. You’ll need to increase the baking time if so.
My mom’s recipe is pretty basic but oh-so-good. (I gave the mini loaves to friends, and the comments were “Scrumptious!” “SO YUMMY;” “amazing;” “I just inhaled a piece.”) If you want to get a teeny bit fancier, you can also try Real Simple’s delicious pumpkin bread recipe, which calls for additional ingredients such as molasses, vanilla extract, cloves, and ginger. But as for me, well, I’ll stick with tradition and my mom’s classic pumpkin bread.
Do you have a favorite holiday recipe handed down from your mom?