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. 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.
Paula Deen, from Lady & Sons Savannah Country Cookbook
Makes 2 loaves. Or oodles of mini-muffins.
3 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
⅔ 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).