You know how on Sunday, I spent a lot of time philosophizing and navel-gazing? Well, that’s not all I did. I also spent some time baking. I was in the mood to make something with pumpkin, so I went in search of a pumpkin bread recipe.
I have this odd habit of never using the same recipe twice. I know I’ve made some good pumpkin bread in the past, but I have no idea where any past recipes are. So essentially, the reason I never repeat recipes is because I lose them. I’m truly a domestic goddess.
Anyway, I looked for a new recipe, using my handy-dandy AllRecipes.com app on my iPhone. After viewing a couple highly-rated versions, I landed on this one by Delora Lucas:
Pumpkin Bread
Ingredients
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly beaten
- 1 (16oz) can of solid pack pumpkin
- 3 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp baking powder
- ½ tsp ground cloves
- ½ tsp ground allspice
- ½ cup water
Instructions
Heat oven to 350 degrees. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients. Add to the pumpkin mixture alternately with water. Pour into two greased 9”x5”x3” loaf pans. Bake at 350 degrees for 60-65 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack. Cool completely.
If I were a clever food blogger, I would’ve taken mouth-watering photos of all the different steps of making this bread. However, I am not a food blogger. And it never even occurred to me. So no photos from me.
But I can still tell you what worked and what didn’t with the recipe.
First, I edited what was written because you can take the editrix out of editing, but you can’t take editing out of the editrix. However, the only thing I added was preheating instructions, since I personally need those at the front end of the recipe or I forget to do it.
Second, when it says to cool 10 minutes in the pans, 3 minutes won’t do the job. The bread fell apart a little when I took it out too soon. (I then devoured the crumbly bits with a spoon, so I wouldn’t call it a total loss.)
Third, I hereby pronounce this pumpkin CAKE, rather than bread. This stuff was so sweet and gooey and rich that it went better with whipped cream than with butter. Not that I’m complaining.
I saved the recipe to my favorites in the app, so IN THEORY I should be able to find it again. Next year, when I’m in the mood to bake pumpkin bread again, can one of you remind me of where to find it? Kthxbai.






