Pumpkin bread is my favorite non-yeast, quick bread; but, it’s only good if it’s moist and has delicious flavor. The recipe I use is from The Good Housekeeping Cookbook (1978). It makes two 9″x5″ loaves.
Recipe for Pumpkin Bread
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon double-acting baking powder
- 1 16-ounce can pumpkin (2 cups)
- 2/3 cup salad oil
- 3 eggs, slightly beaten
Preheat oven to 350-degrees F. Grease well two 9″ by 5″ loaf pans. In large bowl, with fork, mix flour with the next 7 ingredients; add remaining ingredients and mix until blended. Turn batter into pans.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks.
Notes: I also lightly flour my pans. For the icing, which is not part of the recipe, I use a 1/2 cup of powdered sugar and add about a 1/2 teaspoon of brandy and if it is too thick, I add a few drops at a time until I get the consistency I want. The icing has to drizzle. You don’t want it runny. If it’s runny, the bread will absorb it. It won’t be icing at all. Additionally, don’t put icing on the bread until it’s completely cooled.
On a cold day, if you want something sweet and tasty with a cup of coffee, pumpkin bread is perfect!