Pumpkin Bread

25 Jan

My Grandmother would make two batches of this each year – one batch right before Thanksgiving, and one right before Christmas. She’d wrap the individual loaves in tinfoil, and label who they were going to in permanent marker on a piece of masking tape. She’d keep one loaf for us, and I’d eat it for breakfast (and mid-morning snack, and afternoon snack, and after dinner) with a spreading of cream cheese.

2 cups canned pumpkin
4 eggs
1 cup cooking oil
2/3 cup cold water
3 1/3 cups flour
1 1/2 tsp salt
1 cup chopped walnuts
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 cups sugar
2 tsp. baking soda

Sift together flour, soda, sugar, salt, cinnamon, and nutmeg into a large bowl. In another bowl, beat eggs until thick and light colored. Add pumpkin, oil and water – mix until blended. Turn mixture into flour mixture, mix by hand until smooth. Fold in walnuts. Portion batter into three small loaf pans. Bake at 350 degrees for one hour. Cool slightly in pan. Turn onto cooling rack. Wrap in aluminum foil and wait one day (I don’t know why, that’s what it says!).


2 Responses to “Pumpkin Bread”

  1. Megan from Chandler February 18, 2008 at 4:18 am #

    Laura, I would have loved to have tried a piece of this bread from your grandmother’s oven. I found this recipe on your blog about three years ago and have made it over and over again. And I always think of your grandmother when I make it.
    Usually, I make 12 muffins (for breakfast immediately) and one small loaf to eat over the following days. Or 12 muffins and 24 minimuffins to be thrown into lunch bags. The recipe is unbeatable when followed exactly, and if you use half whole wheat flour it is hard to tell the differance–still perfect. We’ve tried other ‘healthy’ versions (all whole wheat, 1 cup applesauce replacing the oil, reducing sugar by 30%-50%) and even the healthy versions are tasty.
    If you are reading World Famous Nosh and thinking about making this recipe, stop thinking and get out the pans!

  2. Laura November 3, 2008 at 4:03 pm #

    Megan – You know, that’s just about the sweetest comment EVER.

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