Daily Archive

As our weather chills and leaves begin to fall, I always think of quick breads. Quick breads are quick to mix and usually take 45 minutes to an hour to bake, depending on the size of the loaf pan. While they are baking, the oven warms the kitchen and fragrant aromas fill the air.

Mom and Grandma often baked quick breads from November to March. Apple nut bread, banana bread, date nut bread, strawberry bread, zucchini bread, and pumpkin bread were favorites. They never made only one loaf. Two loaves (or more) meant one for a neighbor, or one to tuck into the freezer. A slice or two of moist quick bread made a delicious snack, or a tasty breakfast.

Here’s my mother’s recipe for Pumpkin Bread.

PUMPKIN BREAD

Sift in a large bowl:

• 3 cups flour
• 1-1/2 teaspoons salt
• 3 cups sugar
• 1 tsp. cloves
• 2 tsp. baking soda
• 1 tsp. nutmeg
• 1/2 tsp. baking powder

Add:

• 1 cup vegetable oil
• 4 beaten eggs
• 2 cups canned pumpkin (15 oz. can)

Mix until smooth. Grease and flour 2 large or 4 small loaf pans and fill 2/3 full. Bake in a 350 degree oven for 1 hour or until toothpick inserted into center comes out clean. Cool well before slicing.

Enjoy!

Sara