Pumpkin Bread


Pumpkin bread was an autumn standby when I was growing up. This moist quick bread recipe from my grandmother’s recipe box spoke of nurture through all the spices, flavors, and aromas. Today when I make this tasty bread, it reminds me to be thankful and resourceful–thankful for the gift of hands to gather fall produce, and thankful for the farm where I grew up and was so privileged to be able to help harvest.


Pumpkin Bread

2 cups flour                                                     ½ teaspoon salt

½ teas. baking powder                                    1 teaspoon soda

1 teaspoon cloves, nutmeg & cinnamon        2 eggs

2 cups sugar                                                    ¾ cup butter

1 can (15oz.) pie pumpkin


In a medium sized-bowl, whisk together the dry ingredients thoroughly. In a larger bowl, with a hand mixer beat together the butter and sugar. Add eggs one at a time, beating well after each addition. Beat until fluffy and light. Beat the can of pumpkin into the egg mixture. Beat the flour mixture in just until combined. Transfer to two lightly greased loaf pans. Bake at 375 degrees for 60-70 minutes.


(If you choose to use fresh pumpkin, cut the pumpkin into quarters and bake on a baking sheet at 400 degrees for 45 minutes. Puree the flesh to equal 15 oz.)