I know I may get stabbed for this, but I just do not get the pumpkin craze. I really don’t. But before you come after me with pitchforks…there are two things pumpkin that I like. Pumpkin Spice coffee creamer and my husband’s grandmothers pumpkin bread! I, unfortunately, never had the honor of meeting his grandma but I LOVE that I get that opportunity to continue to share her memory by making my family one of her beloved recipes. Note: I made sure to clear it with my sister-in-law before sharing this 🙂
For my baking handicapped friends, do not fear! This is a very simple recipe! I do not even have dishes and bowls and I managed! That leads me into-don’t laugh at my pot and plastic fork! I was determined to make this bread today! I improvised admirably, if I do say so myself!
My daughter was just not having a nap today but was also managing to entertain herself quite well so I thought this chilly day would pair well with this beloved family favorite!
See below for the full ingredients list and instruction.
This is what the first step will look like. This will be when all ingredients are combined.
The consistency of this batter is no where close to a “normal” bread dough so do not freak out! To me it seems somewhere in between a cake and brownie batter consistency and will be somewhat sticky.
Since we do not have our dishes/pots/pans yet I bought an aluminum loaf pan. They were pretty small and I did not want to mess up my bread so I used two to be on the safe side. In the end: they made more like mini loaves. If you have a normal bread pan you will only need one!
What I used: Divided into two.
So here is where it may get tricky for some of my non-baking friends…baking time. Please watch closely. It is going to depend completely on your loaf pan size and oven! The recipe itself says 1 hour and 15 minutes. For these two mini pans it only took 27 minutes. In my old oven I believe it was around 65 minutes. I would always set a timer to 50 minutes and then check every 5 minutes. The last thing you want is to ruin your bread by over baking. Today I set the timer for 45 minutes but went off the ole “when you start to smell it, it is almost done” rule and sure enough…it was done!
Finished product: I should note, my husband has not tasted it yet…but myself and the baby did and we approve!
Recipe and Directions:
2 eggs, slightly beaten
1 1/2 cup sugar
1 cup pumpkin
1/2 cup oil (I used good ole vegetable oil)
1/4 cup water
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp baking powder
3/4 tsp salt
1 2/3 cup flour
Mix eggs, sugar, and pumpkin. Blend in oil and water. Add all remaining ingredients. Bake in greased loaf pan at 350 degrees for 1 hour and 15 minutes.