‘Tis the season for everything pumpkin. The temperature still hasn’t dropped quite enough for sweaters but it is coming very, very soon. Our pool is closing this week and the calendar finally says it’s fall. YEA! Fall gives midwesterners a reason to be proud of where we live. This is when, for just a few months until the bitter cold sets in, we can boast to Floridians and Californians that we get to enjoy one of Mother Nature’s great gifts, SEASONS! We lived in San Diego for three years and it was absolutely glorious to live in a city where the weather is genuinely comfortable 95% of the time. But I do recall a major sense of nostalgia and longing to be back home in Ohio during September and October. I’d say my husband felt the same way but it was more for a lack of Buckeye football camaraderie (or even a lack of general college football enthusiasts) in Southern California than it was for the desire to wear scarves and sweaters and bake pumpkin bread. Nonetheless, I used to pull out this pumpkin bread recipe in San Diego every fall because it made me feel close to home. My Mom gave me this recipe years ago and it’s truly the only one I’ve ever needed. Even with all of the recipe sources out there, I feel confident that this pumpkin bread is one of the best! It’s a classic recipe and it is so easy to make (one large mixing bowl is all you need — no need for your Kitchen-Aid mixer for this one). It will stay moist for a good solid week if you keep it in an airtight container. If you have extra pumpkin puree, try my Pumpkin Cupcakes with Cream Cheese Frosting — they are a family favorite and a huge hit with the kids. Happy Fall!
Pumpkin Spice Bread (Makes 2 loaves or 24 muffins)
3 cups all purpose flour
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 cups sugar
2 cups canned pumpkin (one small can)
4 eggs, beaten
1 1/4 cups unsalted butter, melted
1 cup walnuts, chopped
Preheat oven to 350 degrees. Place all dry ingredients in a large mixing bowl and stir to combine. With a spoon, make a deep well in the center of the dry ingredients. In this well, add pumpkin, eggs, and melted butter. Stir just enough to combine and dampen all dry ingredients. Options for baking:
1. Divide batter into two standard greased 8×5 inch loaf pans and bake at 350 degrees for 1 hour.
2. Divide batter into 3-4 smaller greased loaf pans and bake at 350 degrees for appx 45-50 minutes.
3. Divide batter into 24 greased muffin tins and bake at 350 degrees for appx 20 minutes.
Store in air tight container to keep moist.