It’s fall, and I’m into everything PUMPKIN!
I love fall!!! And, my mind goes to pumpkins in the fall. Mama’s Pumpkin Bread, Pumpkin Cookies, Pumpkin Pie . . . even pumpkin cake. Then, of course, we decorate our homes with pumpkins in October and November for the holidays that are coming up. While I was at Mama’s yesterday, I talked to her about her Pumpkin Bread recipe.
Memories . . . and Mama’s Pumpkin Bread!
Mama has made what I call Mama’s Pumpkin Bread recipe since I was young. She told me that the original recipe came from the Home Ec teacher at the high school where Mama was the secretary for nearly 20 years. The instructions said to bake the loaves in soup cans, so that is exactly what Mama did. This would result in little round loaves which she would freeze or give away as gifts.
When I questioned Mama about how to get the “loaves” out of the soup cans, she said that she would, of course, grease and flour the cans. Then, once they had finished baking, as they cooled off, the loaves would shrink some and come right out. Mama did say that the soup cans today won’t work because of the way they are made now:( Sad . . . there is another tradition that is gone.
I remember the little round loaves of Pumpkin Bread that Mama would make in the fall, and, especially around Thanksgiving. They were so delicious . . . one of those treats that we all looked forward to. But, Mama did NOT put a glaze on her Pumpkin Bread. That’s a new touch to an “old” recipe.
Mama’s Pumpkin Bread Recipe . . .
Mama said that the oil in the recipe makes her Pumpkin Bread really moist. And, I can tell you, this is the most moist pumpkin bread I have ever eaten! I did change a couple of things in Mama’s recipe . . . I did NOT put raisins in it because we don’t like them . . . and, I substituted nutmeg for the cloves. Both are in the recipe if you like them:)
The Cinnamon Glaze is my contribution to Mama’s Pumpkin Bread. It is simply a powdered sugar glaze with a little cinnamon added:)
How do you like Pumpkin Bread? With raisins or without? Glazed or no glaze?
Mama’s Pumpkin Bread with Cinnamon Glaze Recipe
Mama thinks it is the best recipe she has ever found.
- 2 eggs, beaten
- 1 ½ cups sugar
- 1 cup pumpkin
- ½ cup oil
- 1/4 cup water
- 1 2/3 cups flour
- ¼ teaspoon baking powder
- 1 teaspoon soda
- ¾ teaspoon salt
- ½ teaspoon cloves (I substituted nutmeg . . . didn’t use the cloves just because we like the taste of nutmeg more than cloves.)
- ½ teaspoon cinnamon
- 1/2 cup chopped pecans
- 1/2 cup raisins (I left these out!)
- Preheat oven to 350 degrees.
- Grease and flour a loaf pan. Or, use cooking spray. Set aside.
- In a mixing bowl, combine eggs and sugar together and mix well.
- Add pumpkin, oil, and water and blend thoroughly.
- In a separate bowl, mix together dry ingredients: flour, baking powder, soda, salt, cloves, and cinnamon.
- Add to the pumpkin mixture and mix just until flour mixture is combined.
- Add pecans and raisins (if you choose to use them). Mix well.
- Pour the batter into prepared loaf pan.
- Bake about 1 hour. Test for doneness by inserting a toothpick near the center. If it comes out clean, the loaf is done.
- Remove from oven and place on a wire rack to cool about 10 minutes.
- Remove the loaf from the pan, and let cool on the wire rack until it is cool to touch.
- Make the Cinnamon Glaze.
- Drizzle on the top of the loaf.
- Wrap in plastic wrap and store in the refrigerator.
NOTE: Here is the instructions from Mama’s recipe. Only use this IF you use soup cans:)
Bake in soup cans (that have been sprayed with non-stick cooking spray)—filling them half full–at 350 degrees for 1 hour.
- 1 cup powdered sugar
- 1 1/2 Tablespoons milk
- 1/4 teaspoon corn syrup
- 1/4 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Pour powdered sugar in a 4-cup bowl.
- Add milk. Whisk until all lumps are out.
- Add corn syrup, vanilla and cinnamon. Mix well.
- Drizzle on cooled pumpkin bread loaf/loaves.