Saturday, October 15, 2011


I have an obsession with fall, and my husband has an obsession with with pumpkin bread.  That makes this the most wonderful time of the year (contrary to popular belief). We start with the pumpkin bread in September and keep it going well into March.  It is amazing.  My mother-in-law shared this recipe with me and it is to-die-for.  My personal additions are noted with the *

3.5 c flour (*I like baking flour)
3 c sugar
2 tsp soda
1.5 tsp salt
1 tsp nutmeg (*I do a little less because I don't like this flavor to over power)
1 tsp cinnamon (*I do a tiny bit more because I love this flavor)
1 c corn oil (*or canola)
4 eggs
2/3 c water
2 c pumpkin
(*I separate the batter in two and make 1/2 of it with chocolate chips and the other half without.  I mix the chocolate chips with a couple teaspoons of flour before adding to the batter to make sure they don't just all sink to the bottom of the pan). 

Mix dry, add wet (*I like to mix eggs together before adding to the rest). Bake at 350 for appx 1 hour in 2 greased loaf pans (or several small disposable loaf pans and give them to people-- best gift ever.)

*Baking times vary, so depending on the oven or the size of my pan, I bake for 50 minutes and check back every 5 minutes until the middle is no longer jiggly. 


  1. This recipe is AMAZING!! And it is even more fantastic at 4am on a plane when you are starving and then you remember how sweet your little sister was for sending you home w a loaf of this to take on the flight...

  2. Oh, and I love the word 'jiggly'...