As the leaves start to change and the air turns crisp, there’s nothing quite like the smell of Pumpkin Bread wafting from the kitchen. This simple yet delightful bread is a staple in many homes during the fall season. Its origins are rooted deeply in American culinary tradition, with its key ingredient, pumpkin, being native to North America. The use of pumpkin in baking dates back to the early colonial times when settlers would scoop out the pumpkin, fill it with milk, spices, and honey, then bake it in hot ashes. This Pumpkin Bread recipe is a modern-day tribute to that age-old preparation. Baked to a golden brown, it’s a stunning addition to any fall meal, and the warming spices of cinnamon, cloves, and nutmeg make each bite a celebration of the season. Plus, with the inclusion of canned pumpkin in the recipe, you can enjoy this delicious bread even when fresh pumpkins aren’t in season. This bread is simple to prepare, requiring basic ingredients and minimal effort. Despite its simplicity, the result is a moist, flavorful bread that is sure to impress. Whether you’re a seasoned baker or a beginner, this recipe is very forgiving and a great way to dive into fall baking.
Ingredients
- 2 c. canned pumpkin
- 1 c. salad oil
- 3 c. sugar
- 3 1/4 c. flour
- 4 eggs, beaten
- 2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. nutmeg
Baking Instructions
- Mix all ingredients together in a large bowl.
- Pour into 2 greased loaf pans.
- Bake at 350° for at least 1 1/4 hours.
- Makes 2 loaves.
Calorie: 0
Total cooking time:
Difficulty level:
The Pumpkin Bread Fiasco
Oh boy, where do I begin? This is the tale of how I, a self-proclaimed food aficionado, experienced a kitchen catastrophe while preparing pumpkin bread. And not just any pumpkin bread, but a spicy, aromatic, and utterly delicious loaf that would make your grandmother proud.
The Ingredient Line-Up
First, let’s talk about the ingredients. We’ve got **2 c. canned pumpkin**, the star of the show. Then, there’s **1 c. salad oil**, which is probably feeling left out because nobody ever gets excited about salad oil. Poor thing. Next in line is **3 c. sugar**, the sweet-talker of the group. Our dry ingredients include **3 1/4 c. flour**, **2 tsp. salt**, **1 tsp. baking powder**, **1 tsp. baking soda**, and a trio of spices: **1 tsp. cinnamon**, **1 tsp. cloves**, and **1 tsp. nutmeg**. And let’s not forget our **4 eggs**, beaten, because apparently, we’re running a tiny boxing ring in our kitchen.
The Mixing Extravaganza
So, I stood there, in the heart of my kitchen, ready to mix all these ingredients together in a large bowl. It was like a culinary mosh pit, with the pumpkin and salad oil muddling together, the sugar sweetening the deal, and the eggs trying to keep the peace amongst the dry ingredients. The cinnamon, cloves, and nutmeg were like the band on stage, setting the mood with their warm, inviting aromas.
The Loaf Pan Tango
Next, I had to pour this beautiful, albeit slightly chaotic, mixture into two greased loaf pans. It was like trying to coax a toddler into a car seat — messy and a bit of a struggle. But, with some determination (and maybe a little bit of talking to myself), I got the batter in the pans, ready for their hot date in the oven.
The Baking Waiting Game
The recipe said to bake at 350° for at least 1 1/4 hours. Let me tell you, waiting for pumpkin bread to bake is like watching paint dry. Except it smells way better and makes your stomach growl. So, there I was, pacing around my kitchen, periodically peeking in the oven like some kind of bread stalker, while the loaves slowly turned a beautiful golden brown.
The Victory of Two Loaves
After what felt like an eternity, the oven timer finally beeped. I pulled out the two loaves, their tops perfectly cracked, and a spicy-sweet aroma filling the kitchen. I must admit, despite the minor hiccups, I felt a sense of victory. Makes 2 loaves, the recipe said. What it didn’t mention was that it also makes one very proud (and slightly exhausted) baker.
In the end, the pumpkin bread turned out absolutely delicious. It was a rollercoaster of a cooking experience, with a few spills, some laughs, and a whole lot of anticipation. But hey, that’s the beauty of cooking, isn’t it? It’s not just about the end product, but about the messy, chaotic, and hilarious journey it takes to get there. And trust me, there’s nothing quite as rewarding as the first bite of a freshly baked loaf of pumpkin bread that you made yourself, even if it did feel like a bit of a fiasco.
