Maybe “heirloom” is a strong word to use for my mama’s pumpkin bread. Or maybe not. My mom did not love to cook, but what she did cook she cooked well. Very well. And this pumpkin bread was one of the things that she was known for, along with peach pie and cowboy cookies. (Sweet tooth much?) In fact, once a family friend of ours who was the head baker at a little bakery asked my mom if they could use this recipe at her bakery. Impressive, right?
Throughout the years I have always made this bread like a maniac in the fall, and my mama’s recipe has become a staple in many of my friends’ homes. In fact, once my friend Morgan told someone that my pumpkin bread was the best ever. That person replied, “Oh, no, it isn’t. Marissa’s is the best ever.” Morgan just smiled as she replied, “Marissa’s pumpkin bread IS Sarah’s pumpkin bread. Sarah gave her the recipe.”
Mmmm….I’m enjoying some right as we speak, along with a warm glass of Choffy, of course. (What is Choffy, you ask? Brewed chocolate. Yes, you read that correctly. Get more details here. I became a distributor of the stuff because I love it so much that I wanted the discount. True story.) Choffy and pumpkin bread together is the perfect mid-Fall afternoon snack!
So what are you waiting for? Make my family’s pumpkin bread recipe that has come to be something of an heirloom! You will be shocked by how simple it is to put together. Here is the recipe:
First you will need to gather your ingredients. And here is a tip from me to you: it is freaking hard to find canned pumpkin if it isn’t October or November, so stock your cupboard to get you through the year. Seriously.
Mix together the flour, sugar, nutmeg, cinnamon, baking soda, and salt.
Add the cooking oil, water, eggs, and canned pumpkin into the same bowl and mix well. IMPORTANT: You may think that a small can of pumpkin is two cups because of its weight. The recipe is looking for two cups in liquid ounces not in ounces as a weight unit. If you look at the serving size you will find that a small can only has 1 1/2 cups of pumpkin in it. Of course, the large cans have much more than that. So you can skimp on the pumpkin or have leftover pumpkin. Your call. I always go for the full amount.
Add the chocolate chips (or coconut or chopped nuts). You can adjust this to taste. Most normal people use one cup of chocolate chips. Some other people I know ~ *ahem* ~ may add two cups of them.
Grease and flour your pans well. (a.k.a. Spray the heck out of them with Baking PAM. Amazing stuff!) Pour the batter into two or three bread tins. Bake for about an hour at 350 degrees.
It is even more divine than usual when it is warm, so ENJOY! No butter necessary, believe me!
- 3½ cups flour
- 3 cups sugar
- 1 teaspoon nutmeg
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1½ teaspoons cinnamon
- 1 cup cooking oil
- ⅔ cup water
- 4 eggs
- 2 cups canned pumpkin
- 1+ cup(s) chocolate chips, coconut, or chopped nuts
- Combine flour, sugar, nutmeg, soda, salt, and cinnamon.
- Add cooking oil, water, eggs, and pumpkin. Mix well.
- Add chocolate chips, coconut, or chopped nuts. Mix.
- Pour into two or three greased and floured tins.
- Bake for about 1 hour at 350 degrees (depending on the size of your pans). When a toothpick comes out of the center clean your bread is done.
If you enjoyed this recipe then you may like these other brunch recipes as well: