Fresh Pumpkin Bread

A few weeks before the official start of fall, many companies come out with their pumpkin flavored whatever. Right?

We have everything from pumpkin lattes to pumpkin Pop-Tarts!

And then, only a few weeks later, it’s all pulled from the shelves to make way for all things Christmas, including eggnog and ginger.

So, let’s enjoy it while we can.

Every Halloween, I stock up on fresh pumpkins, bake them, smoosh the baked pumpkin in the blender, and then freeze it in 2-cup containers. That way, I can enjoy the flavor of fall all year long. 🙂

Unfortunately, when I reached into the freezer the other day to make my mom’s fresh pumpkin bread, I was out! I had to run up to the store and buy some canned pumpkin. I couldn’t wait to bake a pumpkin (although they are in the stores, now), because I wanted it asap.

Call it a craving; I call it paying homage to my mom on the evening of Sept. 26 – the day she passed away six-years ago.

Mother’s favorite cookbook was actually her mother’s cookbook, which had been given to her as a gift from her mother. Okay, did you follow that? The book originally belonged to my great-grandmother.


The book, and you had to be a member of The Institute in order to even have one, was published in 1913. The above note was written to my grandmother, whom passed away from a heart attack while she and I were playing “Tea Party” on my third birthday. My mother’s middle name was Ethel. 🙂

Mom’s recipe for the pumpkin bread was written on a piece of paper folded up inside the book.

So, here’s what we need:


  1. 1 3/4 cups flour
  2. 1 tsp. baking soda
  3. 1 tsp. ground cinnamon
  4. 3/4 tsp. salt
  5. 1/2 tsp. ground nutmeg
  6. 3/4 cup sugar
  7. 3/4 cup light brown sugar
  8. 1/2 cup vegetable oil
  9. 2 eggs
  10. 1/3 cup of water
  11. 3/4 cup pumpkin (half of a 15-oz. can)

Preheat your oven to 350-degrees, and grease the bottom and half way up the sides of a 9×5-inch loaf pan.

In a large bowl, sir together the flour, baking soda, cinnamon, salt, and nutmeg.

In another large bowl, and using a mixer, mix together both sugars and the oil until well blended. Then beat in the eggs. When well blended, alternately add the flour mixture and water. Beat in the pumpkin.

Pour and spread into the prepared loaf pan and bake at 350-degrees for 55-60-minutes, or until a toothpick comes out clean.

When ready, cool for about 10-minutes, then remove the bread from the pan.

This is where things get dicey for me, because you should never slice into hot bread; it will increase the chances of losing its moisture. But I can’t wait; I have no self control. So, before you can shake a stick, I’ve got that thing sliced and between my teeth.


That’s all I can say!


(You’ll notice a slice missing on the right side of the bread.)  Well, someone had to test it, right?

But now, I’m faced with another dilemma…

What dishes should I use for Thanksgiving?

Yes, that’s what went through my head as I was taking this spice-smelling deliciousness out of the oven. I can’t help myself.

So, to get me out of the house and away from the bread, I took a drive up to the nearest Pier 1 store and found these fabulous salad plates and black chargers. Yes, it had to be done right then.

On my way home from Pier 1, I happened to remember how much my mom loved dishes. It was the first time I had ever thought about it and connected my own plate fetish with my mom’s! The only difference was that she had much more self control –  where I see it as my civic duty to help the local economy as much as I can.


These are the plates I bought. Now you can see why I fell in love with them. And I bought black chargers, with my own white plates in-between the two, and my mom’s vintage Libbey glasseware.


Pretty, right? And just in time to take these photos for my blog post. (Maybe Santa will bring me a photo box for Christmas.)

I hope you enjoy the recipe — and thanks for allowing me to chat about my mom!




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