Norah needed a little treat to take to her Sunday School teachers, so we thought we would make them some pumpkin bread. This is a recipe that my mother-in-law gave me. Mr. H loves and requests this recipe during the fall and winter months. He always thinks the bread is healthy because of the pumpkin, and I always tell him he is sadly mistaken.
Mom H’s Pumpkin Quick Bread
- 3 c. granulated sugar
- 1 c. oil
- 4 eggs, beaten
- 1 lb. canned pumpkin (I use Libby’s brand pumpkin – comes in a 15 oz. can)
- 3 1/2 c. all-purpose flour
- 2/3 c. water
- 2 tsp. baking soda
- 2 tsp. salt
- 1/2 tsp. ground cloves
- 1 tsp. each of cinnamon, allspice*, nutmeg
I didn’t have allspice, so I just substituted with 1/2 tsp. of cinnamon and 1/2 tsp. of cloves. Also, I left out the nutmeg, as we’re not big fans of that spice.
I added a streusel topping, but it is completely optional
- 5 Tblsp. granulated sugar
- 1/2 c. all-purpose flour
- 1/2 tsp. cinnamon
- 3 Tblsp. butter, melted
For the streusel topping, combine the flour, sugar and cinnamon in a small bowl. Add the butter and mix until it forms small crumbs. Sprinkle over the loaves.
Bake for 1 hr. if you are making the 2 regular-sized loaves, less for the minis. Sorry, I totally forgot to note how long I baked the minis. Maybe set your timer for 30 min. and check in 5 min. intervals if they are not done. You want to be able to pull a toothpick out of the center and have it come out cleanly.
To quote Norah, “This is the goodest bread I ever taste!”