Mom’s Pumpkin Bread
Like its counterparts banana and zucchini, pumpkin bread is not actually bread, it’s a loaf cake. There’s no yeast or kneading or special equipment, simply some bowls and measuring cups. I’m sharing this because whether you’re a baker or not, this is an easy fall recipe you can tackle.
I love my mom’s pumpkin bread the most because like most food, it has memories attached to it. She always made this during the fall and what made me smile the most when looking at her recipe was the quantity. Her baseline was making a huge batch in mini loaf pans so she could give them to people. That’s just the kind of person she is.
Mom’s Pumpkin Bread
Makes one 9x5 inch loaf
1 1/2 cups AP flour
1/2 TBS + 1 TSP pumpkin pie spice
1 TBD baking soda
3/4 TSP salt
1 1/2 cups granulated sugar
7.5 oz of canned of pumpkin
2 eggs
1/2 cup vegetable oil
1/4 cup orange juice
1/2 cup dried cranberries
How to make it
Preheat your oven to 350 degrees Fahrenheit and prepare your loaf pan either by greasing or using some parchment
Whisk the dry ingredients together in a large bowl
Whisk the wet ingredients together in a medium bowl, then add to your dry ingredients and stir with a wooden spoon until combined — don’t overmix
Pour the batter evenly into your prepared loaf pan and bake for 50 - 60 minutes, or until a toothpick comes out clean when inserted in the middle. You want it to be fully cooked through, but don’t want to overdo it so it’s important to check on it periodically after the 50-minute mark
