Food You Can Eat: Pumpkin Bread

It's Spring, not Fall, but I don't care.

Another masterpiece from Mrs. Butcher.

First things first:  I love me a good pumpkin bread.  I also love a good pumpkin pie or pumpkin squares.  I love pumpkin.  This recipe doesn’t disappoint.

A caveat before we get started:  I thought I had cloves, but it turned out I didn’t and I was already in the middle of making this.  That being said, even if I had cloves on hand, no way would I have put a full teaspoon in there.  A ¼ teaspoon would have been plenty.  Also, I was dubious about the full teaspoon of nutmeg but decided to try it anyway.  If I make this again (and I probably will), I’m going to cut back to a ½ teaspoon.

Here’s what you’ll need:

2 Cups Sugar

1 Cup Oil

3 Eggs, slightly beaten

2 Cups Pumpkin

½ tsp. Salt

3 Cups Flour

½ tsp. Baking Powder

1 tsp. Baking Soda

1 tsp. Cinnamon

1 tsp. Cloves

1 tsp. Nutmeg

½ Cup Nuts, chopped (optional)

Beat together sugar, oil, eggs, pumpkin and salt.  Add remaining ingredients.  If making three loaves, use 7 ½ x 3 x 2 inch pans.  If making two loaves, use 9 x 3 x 2 inch pans.

I didn’t take a picture of the batter in the bowl because if you can’t follow those directions, you’re hopeless.

Bake in a 325-degree oven for one hour (and twenty minutes, because nothing matters).  Leave in pans for 10 minutes to cool before removing from pans.

Sweet perfection.

I was tempted to slather these with a thick layer of cream cheese frosting, but—for reasons passing understanding—the recipe doesn’t call for that.  The next time I make this recipe, in addition to the changes in spice ratios, I will also be adding the cream cheese frosting to serve with each slice—and I’ll be adding chocolate chips to the batter.  I’m a madman.  Somebody stop me.

About butcherbakertoiletrymaker 575 Articles
When you can walk its length, and leave no trace, you will have learned.


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