31 Oct 20220 Comments
With so much talk about pumpkin patches in and around Westchester, I felt ever inspired to share my classic pumpkin bread recipe. A sure winner, even for the pumpkin skeptics, this recipe is “no-fail” and a breeze to pull together.
1 1/2 cups sugar
1 tspn baking soda
1/4 tspn baking powder
1/4 tspn salt
1/4 tspn nutmeg
1/2 tspn cinnamon (add more if you’re a cinnamon lover)
1 2/3 cups unbleached flour
2 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1 cup pumpkin puree (from the can)
1 tspn vanilla extract
Preheat oven to 350°F. Lightly butter regular sized bread loaf pan and dust lightly with flour.
Combine dry ingredients and mix through with a fork.
Beat together the eggs, water, oil, pumpkin and vanilla extract.
Slowly add dry ingredients to the wet ones; mix together until smooth.
Pour mixture into prepared loaf pan.
Bake for 75-85 minutes, testing with toothpick until it comes out clean from center of bread. Rest on baking rack, remove from pan and wait until fully cooled to slice. Great as is or toasted with butter.
Special note: Freezes beautifully!