It’s Foodist Friday. And while I will definitely keep recipes to a minimum around here (in favor of sharing about techniques and ingredients), today I’m honoring the season by sharing one of my favorite Fall recipes with you.
I’ve been using this recipe for nearly ten years. I’ve made this recipe as bread, muffins, and miniature muffins. It tastes great, and even when things don’t go as I’d like, it still turns out. Like yesterday when I fudged the technique and ended up with lumpy batter. And then my oven temperature went cuckoo. My bread came out with crunchy edges, but it turns out my friend prefers those pieces. And no one but me knew about that business with the batter. Â Sweet.
Because of its continual kindness toward my belly and me, I recently tried to find the recipe somewhere online so I could share it on a Pinterest board (I only share recipes I’ve used and love). I couldn’t find this recipe anywhere. I found similar ones, even ones by the same creator (why does Paula make five different pumpkin breads??), but not this one.
As it deserves an online presence, I’m gifting you this easy and delicious pumpkin bread. This recipe makes enough to enjoy some now and freeze some for later.
Enough talky talky. Let’s eat.
Pumpkin Bread
Paula Deen, from Lady & Sons Savannah Country Cookbook
Makes 2 loaves. Or oodles of mini-muffins.
3 cups sugar
1 cup vegetable oil
4 eggs
2 cups canned pumpkin
â…” cup water
3 ½ cups all purpose flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½-¾ cup pecans, chopped (or walnuts)
- Preheat oven to 350°. Grease and flour two loaf pans (or whatever pans you’re using).
- Combine flour, baking soda, salt, cinnamon, nutmeg, and pecans; whisk together and set aside.
- Mix sugar and oil with mixer. Add eggs and blend. Add pumpkin and blend. Add water and blend. C
- Add dry mixture to wet mixture a little bit at a time until combined. I add about a fourth of the dry mixture at a time. Fold gently until it just comes together. (Don’t overmix.)
- Fill pans equally and bake for until golden brown and set in the middle (about an hour).
Thank you!! I’ve actually been looking for a tried and true pumpkin bread recipe, I usually look on allrecipes.com and pick one with high ratings, but yours landed in my inbox like a sign that said “try me!”. 🙂 So hopefully in the next few days I can give it a go! I have frozen pumpkin puree in the freezer and was saving it for Pumpkin Bread. Can’t wait! Thanks!
Katie recently posted..hey mom, check out my new trick!
Gotta love perfect timing.
I wish I had tips for using real pumpkin instead of canned (like what sort of consistency to aim for or how to compensate), but I haven’t ventured that far into it all just yet. Let me know how it works out!
Yes, please! YUM! My MIL recently found another pumpkin recipe – for “pumpkin dump cake” so I have a feeling between that one and this recipe, our home will be overflowing with pumpkin confections soon!
bianca recently posted..mommy time
Yes, please! YUM! My MIL recently found another pumpkin recipe – for “pumpkin dump cake” so I have a feeling between that one and this recipe, our home will be overflowing with pumpkin confections soon!
bianca recently posted..mommy time
I did it!! I made it! I did change it a bit, we didn’t have any nuts, but we did have chocolate chips, so I just used that instead. A pretty fair substitution in my opinion. 🙂 We love them! Thanks for posting your recipe. I linked back to your blog on my post about them. Blessings!
Katie recently posted..Pumpkins!!!
Hi Paula I love all your recipes about the pumpkin bread can I add a few bananas to it as well