Pumpkin Bread

Shai Hernandez-Patterson


Growing up in New England, there is nothing quite like baking in the fall. My mother & grandmother used to do so much baking. My Aunt mabel made the most amazing cookies. OMG How I love making Pumpkin bread. The smell makes me feel like my mother and grandmother are back amongst the living, The scent of nutmeg, cloves & cinnamon are like a warm hug from them assuring me in spirit they are always with me. Fall is truly magical, or as I like to call it, the season of the pumpkin.

pinch tips: How to Knead Dough



Depend on how you like to slice it


1 Hr 10 Min




1-1/2 c
all purpose flour
1 c
1 tsp
baking soda
1 tsp
ground cinnamon
1 tsp
ground nutmeg
1 tsp
pumpkin pie spice
1/4 tsp
ground cloves
2 large
1-1/2 c
canned pumpkin puree, not pumpkin pie mix
1/2 c
vegetable oil
1/2 tsp

Directions Step-By-Step

Preheat the oven to 350. Please do not use pumpkin pie filling, Only use pure canned pumpkin puree!
In a large Combine all the wet ingredients & sugar until thoroughly combined. In a seperate bowl, combine all dry ingredients, & sift into the wet mixture
Using non stick cooking spray, coat a loaf pan, I use dark glass, & fold in the batter. Spread it out so its even. Bake at 350 for 1 hour 10 minutes or until loaf can pass the toothpick test
Let cool in loaf pan for about 10 minutes then remove and cool on rack. Slice & enjoy

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Heirloom