The best thing about Fall is the baking! I love the warm, comforting smells that take over my kitchen every year — apples, cinnamon, pumpkin, and cardamom to name a few.
Those amazing scents wouldn't be possible without some delicious recipes that have withstood the test of time. My mother-in-law introduced me to her famous pumpkin bread during the first Fall I spent in her home. This particular recipe was given to her almost 25 years ago and remains a seasonal favorite.
Pumpkin Bread
Makes two loaves or two dozen muffins
- 4 cups flour
- 3 cups sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- ½ teaspoon cloves
- 1 cup vegetable oil
- 1 can (15 ounces) pumpkin
- ⅔ cup water
- 4 eggs
Preheat oven to 350˚F. Mix all dry ingredients in a large bowl. Make a well in the flour mixture and pour in the vegetable oil. Add pumpkin and cold water. Blend well. Add eggs, one at a time, beating well after each addition.
Pour batter into well-greased loaf pans or lined muffin tins.
For two loaves, bake for 1 hour. For two dozen muffins, check at 30 minutes. Test readiness with a toothpick; toothpick will come out clean when bread is ready.
