IN MY KITCHEN

It’s that time of year : Pumpkin Bread

It's cold and rainy here this morning. The same old story, this Fall. The girls plowed through breakfast and are upstairs dancing to bluegrass
on my bed. But on a day like today, I figure they need to expend a little energy. Soon, I'll send them out in their boots to let out the chickens and feed the cats. (And I'll stay inside curled around my cup of coffee and lesson plans.)

it's that time of year

But days like this always beg for a little baking. Yesterday in the comments, Gina mentioned that she was getting ready to make some of our pumpkin bread. I share the recipe on here every year. It is a family staple at the Thanksgiving table, and is always a marker for Fall. I'm a little behind this year but I think today is just the day. Pumpkin bread

A few notes from many, many times of making this bread (there's a link below to print out a 4 x 6 copy of this recipe). Yes, it calls for a lot of sugar. But you can tweak it back without it really effecting the outcome of the recipe. I've just never written down exactly how much I subtract, so I left you with the straight up original recipe. I also know you can substitute the oil with applesauce, but I haven't done that yet. Maybe my sister has and she'll leave a comment to let us know?? Mary?

The recipe makes two loaves and they freeze extremely well.

So stay dry. Stay warm. Bake something  and enjoy. 

** Click HERE for a printable download of the recipe above. **

It's cold and rainy here this morning. The same old story, this Fall. The girls plowed through breakfast and are upstairs dancing to bluegrass
on my bed. But on a day like today, I figure they need to expend a little energy. Soon, I'll send them out in their boots to let out the chickens and feed the cats. (And I'll stay inside curled around my cup of coffee and lesson plans.)

it's that time of year

But days like this always beg for a little baking. Yesterday in the comments, Gina mentioned that she was getting ready to make some of our pumpkin bread. I share the recipe on here every year. It is a family staple at the Thanksgiving table, and is always a marker for Fall. I'm a little behind this year but I think today is just the day. Pumpkin bread

A few notes from many, many times of making this bread (there's a link below to print out a 4 x 6 copy of this recipe). Yes, it calls for a lot of sugar. But you can tweak it back without it really effecting the outcome of the recipe. I've just never written down exactly how much I subtract, so I left you with the straight up original recipe. I also know you can substitute the oil with applesauce, but I haven't done that yet. Maybe my sister has and she'll leave a comment to let us know?? Mary?

The recipe makes two loaves and they freeze extremely well.

So stay dry. Stay warm. Bake something  and enjoy. 

** Click HERE for a printable download of the recipe above. **

25 comments on “It’s that time of year : Pumpkin Bread”

  1. Just made this last night. Very yummy! Then, tonight, I had a slice with a scoop of vanilla ice cream. If you haven’t tried that yet…go do it! delicious.Thanks!

  2. This is very similar to my pumpkin bread recipe, and I can tell you that replacing half of the oil with more pumpkin makes a very moist, very delicious, complement-inducing loaf 🙂

  3. We love pumpkin bread, thanks for the recipe. I read somewhere that you can remove 1/3 of the amount of sugar in a recipe without it affecting the texture. That always works for us, and I haven’t had anything turn out bad yet.

  4. Yes, I have added applesauce–never an exact amount. More like a good couple plops of applesauce and then top the measuring cup off with oil. I do the same for my applecake recipe you posted about a few days back…

  5. I have a recipe that makes 3 loaves. Let me know if you want it! I say it makes one to eat, one to give to a friend and one to freeze. It also makes a lot of loaves to give to the neighbors at Christmas!

  6. This recipe ROCKS. I have made it so many times and just recently sent out 3 loaves in care packages to some college students from our church. It’s addicting!

  7. i’m sure i packed on some extra poundage over the weekend, not because of turkey, but because of this bread that is the epitome of yummy goodness….i’m so glad you “let out” the recipe. (as my grandmother would say)

  8. I made lena corwin’s pumpkin cranberry bread last week- so good (I’m sure yours is too!). I ran out of sugar and used a cup of brown sugar, which I was surprised to have not really make a difference.

  9. Hello! I discovered Habit today, which led me to your blog. I must say I’m smitten! I’ve been reading your posts for hours now, especially the ones about recipes, new and old. I saw that you are in the process of transferring your grandmother’s old recipes and yours to a new recipe box. I saw this in this month’s Country Living and thought it might interest you. There was a little blurb about scanning old family recipes (like the ones in your grandmother’s handwriting that you enjoy!), and then printing those scans on printer-safe fabric. CL trimmed printed recipes and sewed them onto aprons as a pockets, but it would be just as easy to sew a bunch of those recipes together to make a tablecloth, quilt, placemats, etc. It would be a neat way to see those memories every day!

    I can’t wait to try this pumpkin bread. Pumpkins are my favorite things about fall!

  10. Thanks for sharing your recipe. I modified and totally love it! I replaced half the oil with applesauce, used only 2 cups of sugar, and added in some ginger because, well, why not?!

    The result, moist, delicious, perfectly spiced pumpkin bread. I’m so glad I froze one loaf because otherwise it would have all been gone by now.

  11. I tried this recently and it was very yummy. I did forget to add the water in the last step, so I’m interested to try it again and see what difference it makes. Thanks so much for sharing!

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