The Nearly Ubiquitous, Yet Delightful, Pumpkin Bread

Photo: Ilana Hulsey Rea

Fall light.  It triggers something primal, that hint of sadness at what could have been. Winter’s going to be a doozy, old chap, for a part of you will die, sleep…like it does every winter.  And yet, lacking the harshness of summer’s glare, the light is also fulfilled, pregnant.

Might as well eat some Pumpkin Bread.

This recipe makes 2-3 loaves (depending on pan size), perfect for gifting or freezing.  But only after eating your share.

PS – For those of you, who can’t be bothered to click on the recipe link (given two times, people!), here is the recipe :):


1 can (15 ounces) pumpkin (not pumpkin pie mix)

1 2/3 cups sugar

2/3 cup vegetable oil (I use butter)

2 teaspoons vanilla

4 eggs

3 cups all-purpose or whole wheat flour

½ cup coarsely chopped nuts

½ cup raisins, if desired

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon ground cloves


  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.
  2. Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
  3. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

(Source:  Betty Crocker Cookbook)

Optional:  Streusel Topping (if you’re feeling frisky)

1/4 C butter (softened)

1/4 C brown sugar

1/4 C all-purpose flour

1/4 C chopped nuts

Stir together on sprinkle on top of batter (in pans) before baking.

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