This is my mother’s pumpkin bread recipe. Well, technically it’s Fannie Farmer’s pumpkin bread recipe, but it’s the bread my mother would make every fall and that we would always eat on Thanksgiving morning before starting dinner prep.
If you like your pumpkin bread with nuts, add nuts. If you like it with raisins, don’t tell me about it because I have a vendetta against raisins. Eat it warm with some butter and feel good about your life. Eat it cold in the morning with a bit of cream cheese and crushed walnuts on top and call it breakfast. Eat it on Thanksgiving, hours before you stuff yourself to the brim.
It’s a cozy socks kind of food. A curled up on the couch with a cup of tea and a good book kind of snack. It’s fall comfort at its best.
1 1/2 cup flour
1/2 tsp salt
1 cup sugar
1 tsp baking soda
1 cup pumpkin purée
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup water
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 tsp allspice
1/2 cup chopped nuts (optional)
Preheat oven to 350.
Sift together flour, salt, sugar, baking soda.
(I never sift anything. I just dump it all together. Never sifted anything even once in my life and it’s always worked out fine.)
Mix the pumpkin, oil, eggs, water and spices in a separate bowl.
Combine wet ingredients with dry, but don’t mix too thoroughly.
Stir in the nuts or other additions if you have any.
Pour into well-buttered loaf pan.
Bake 50-60 minutes until a knife inserted in the middle comes out clean
Turn out of the pan and cool on a rack. Unless you don’t have a rack, then just cool it in the pan. It doesn’t really affect it.