Few foods find themselves intertwined with the highs and lows of life.  Chicken noodle soup is reserved for an illness.  Chocolate cake is reserved for a promotion at work.  Pumpkin bread fills all the in-betweens. Eating a slice of pumpkin bread gives me the ultimate food warm and fuzzies. 

Pumpkin bread season begins in September and runs until the end of November.  And, yes, I recognize that the recipe is misleading by the name pumpkin bread which is then baked in a Bundt pan.  Because the original recipe was labeled pumpkin bread, we have always called it pumpkin bread.  I’m not sure when my mother decided it would be tastier baked in a Bundt pan, but the geometric, round shape yields an extra element of style to the humble pumpkin bread. 

A recipe is loved when the page in the cookbook is coated in a patchwork quilt of stains.  Mrs. George Dean’s Pumpkin Bread recipe in The Cotton Country Collection has been a staple in our family since I can remember.  Yes, this cookbook is so old that the women who supplied the recipes were referenced via their husband’s name.  (If anyone happens to know Mrs. George Dean’s name, I would love to give her credit here for this adapted recipe.)  My mother has changed the recipe, little by little, over the years and never writes down her alterations.  This is my effort to make my adaptation reproducible.  

Pumpkin Bread

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• Author: Christina
• Total Time: 1 hour
• Yield: 12 slices 1x

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Description

Eating a slice of pumpkin bread gives me the ultimate food warm and fuzzies.

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Ingredients

Scale 1x2x3x

15 ounces Libby’s pumpkin

4 eggs

3/4 cup sugar

3/4 cup brown sugar

1 cup + 2 Tbs canola oil

2 tsp vanilla extract

1 cup cake flour

1 1/4 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp salt

2 tsp cinnamon

1/4 tsp + 1/8 tsp cloves

1/2 tsp ginger

1/4 tsp nutmeg

1/16 tsp allspice

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Instructions

1. Preheat oven to 350 degrees F.  

2. In a large bowl, combine the pumpkin and eggs.  Beat until well combined.  

3. Add the sugar and brown sugar.  Mix to combine.  

4. Add the canola oil and vanilla extract.  Mix to combine.  

5. Add the remaining ingredients and mix to combine.

6. Spray a Bundt pan with cooking spray.  Pour the batter into the Bundt pan.  

7. Bake for 35-40 minutes.  Immediately invert onto a plate and cover with press and seal.  

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Cuisine: American

Keywords: Thanksgiving food, Fall food, Dessert