Grandma's Pumpkin Bread
It's fall!
Well, not officially but according to New York weather the autumnal season has arrived. While I was waiting for my mom and aunt to arrive on Saturday, I whipped up this fall family favorite. My cousin, Danielle, had kindly requested my next recipe contain (canned) pumpkin so I had to oblige. This is one of my all time favorite comfort foods when the weather starts to cool.
Growing up, my dad's mom Carol always, always, always brought over pumpkin bread for Thanksgiving breakfast and Christmas-time get togethers. I swear, no one can make as good of pumpkin bread as her. It's moist, dense, flavorful, and never too sweet. It's pretty much as close to pumpkin perfection as you can get. From the age of 6 I can remember sneaking slice after slice of the bundt bread off the kitchen counter. Not much has changed over the years and my roommate, Julie, has carried on the habit in our apartment.
Gah, my mouth is watering just looking at this. Don't you want to wrap up in a blanket with a cup of coffee and a slice of this beauty?
A couple years ago I wanted to send my brother a piece of that comforting memory as he prepared for a strenuous year of college and called my grandma up for her recipe. Thank goodness. This bread has won me friends. I am pretty sure it can do the same for you. Not only is the preparation easy but you probably already have all the ingredients in your cabinet. When my brother opened up his express mail package to find a few slices of Grandma Carol's classic treat, his roommates couldn't resist and ate almost all of it before Cyrus could have any. Grandma's pumpkin bread is the perfect breakfast, snack, or dessert to share at any autumnal gathering.
Grandma's Pumpkin Bread
makes 3 loaves or 1 bundt and a loaf
- 4 eggs
- 1 cup vegetable oil
- 2 cups canned pumpkin
- 2/3 cup cold water
- 3 cups sugar
- 3 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 teaspoons cinnamon
Preheat oven to 350°F.
In a large mixing bowl, beat eggs until uniform and add in oil. Beat for thirty seconds.
Next, add in pumpkin and beat for one minute or until combined. Next add in cold water and beat for thirty seconds to a minute. Finally, slowly add in all dry ingredients and mix until combined. This usually takes about three minutes to get a uniform, orange tinted batter. Thoroughly spray bundt pan and loaf pan.
Pour batter into pans making sure to only fill 2/3 of the way. Bake in oven on 350°F for one hour or until a toothpick can be inserted and removed cleanly. Try to contain yourself as your kitchen fills with the sweet smell of heaven. Cool pumpkin bread for at least 30 minutes before digging in. Enjoy! Sprinkle with powdered sugar for a fancier effect.