Aunt Bridgett's Quick Autumn Pumpkin Bread

Savor the Flavor of Fall Baking with Pumpkin

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Sep 2, 2009 Bridgett Ann Calia

Packed with vitamin A, this easy to make fall quick bread captures the coziness of crisp autumn days and is sure to become be a family favorite.

Pumpkin, the large pulpy orange round vegetable, is a fall favorite and conjures images of hay rides, pumpkin patches, Halloween, and the promise of Thanksgiving pumpkin pies. Often likened to the taste of sweet potatoes, pumpkins are squash belonging to the Cucurbita family which also includes zucchini. Rich in beta carotene, pumpkins are a low cholesterol vegetable.

According to the Pumpkin Nook, evidence of pumpkins used as food dates back to over 7,000 years ago. It is believed that their seeds we brought to North America from Central America by Native Americans who used pumpkin seeds as a dietary staple. When settlers came to America, they began using pumpkin in their cooking and baking. Novice bakers will enjoy making this delicious simple quick bread while filling the house with the smells of fall baking.

Ingredients

  • 1 Can (16 oz) Pumpkin
  • 1 2/3 Cups sugar
  • 2/3 Cup vegetable oil
  • 2 Teaspoons vanilla
  • 4 Large eggs
  • 3 Cups flour
  • 2 Teaspoons baking soda
  • 1 Teaspoon salt
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon ground cloves
  • 1/2 Teaspoon baking powder
  • 2 8” loaf pans
  • Wire rack for cooling
  • Large mixing bowl
  • Medium mixing bowl
  • Large spoon or baking utensil for mixing
  • Various mixing cups and measuring spoons
  • Knife

Baking

  1. Prepare bottoms of pans with margarine, butter, or Crisco® and sprinkle lightly with sugar or powdered sugar. Set out rack for cooling after baking. Lower oven rack so that top of bread will be in the center of oven to prevent burnt tops and promote even baking.
  2. Preheat oven to 350º.
  3. Combine flour, baking soda, salt, cinnamon, ground cloves, and baking powder in medium mixing bowl and set aside.
  4. Use low speed on mixer to thoroughly mix pumpkin, sugar, oil, vanilla, and eggs in a large mixing bowl. Stir in flour mixture by hand using a large spoon.
  5. Bake for 60 minutes or until inserted knife into center of bread comes out clean. A single 9 inch loaf pan can be used in place of two 8 inch pans. For 9 inch pan, bake bread for 80 minutes. Cool for 15 minutes and then loosen and transfer to a wire rack and allow to cool completely, 1 1/2-2 hours. Optional: Dust with powdered sugar.
  6. Bread should be wrapped tightly and can be stored at room temperature for 4 days or refrigerated for 10 days.
  7. Pumpkin bread makes a delicious after school snack with a tall glass of milk or savored as a cozy breakfast treat served with a favorite coffee. Serve it with or without butter. This hearty fall quick bread is also a great compliment to a spicy chili.

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The copyright of the article Aunt Bridgett's Quick Autumn Pumpkin Bread in Recipes is owned by Bridgett Ann Calia. Permission to republish Aunt Bridgett's Quick Autumn Pumpkin Bread in print or online must be granted by the author in writing.
Capture the Flavor of Fall with Pumpkin Bread, bekahboo42 Capture the Flavor of Fall with Pumpkin Bread
   
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