Fall’s not really fall in our house unless my wife, Martha Kay, is baking some loaves of pumpkin bread. She was given the recipe by my mother, and who knows where she got it. But one thing’s for sure – it’s delicious!
Add your own flavorful touches to the recipe. The pumpkin bread on the left is made with pecans, while the other is full of chocolate chips. (Yum!)
Photo Credit: Sarah Landicho
Use the big pumpkins for carving and the smaller, sweeter ones for baking.
Photo Credit: Donna W. Moramarco
Martha Kay always makes loaves for our neighbors, and I get to deliver them – usually in exchange for brownies, fudge and cookies that they, in turn, baked for all of us. We certainly enjoy our fall goodies on Warbler Drive!
So if you’re looking to start a neighborhood tradition, or simply want something delicious to snack on this fall, try this recipe:
- 1½ cups of canola oil
- 1 can of pumpkin (or 16 ounces of fresh, cooked pumpkin)
- 5 eggs
- 2 cups of sugar
- 3 cups of flour
- 2 tsp. of baking soda
- 1 tsp. of salt
- 1 tsp. of nutmeg
- 1 tsp. of cinnamon
- 2 small packages of instant coconut pudding
- 1 cup of chopped pecans (optional)
- Sift dry ingredients together.
- Add remaining ingredients, and mix well.
- Grease and flour loaf plans.
- Bake at 325 degrees F for 1 hour or until done.
(Makes three 1-pound loaves or six to eight smaller loaves.)
No matter the reason, pumpkin bread just seems to taste better when the weather cools. Share it with neighbors, eat it with family, or make it a part of your Thanksgiving Day feast. So go grab some fresh pumpkins and cook them down, or get a can of your favorite brand to cook with. Because it’s fall – let’s make the most of the season! (Yum!)