HERITAGE RECIPE: Pumpkin Bread

Before I even get into this recipe, I have to say that I wish I'd chosen something more adventurous to make from the heritage recipe book this week. The only reason I made this was because I wanted to make a quick bread (my kids love quick breads for breakfast or a bedtime snack) and I figured if I was going to make one, I might as well pick a heritage recipe.

Even though the recipe isn't anything to write home about, the pumpkin bread is definitely delicious! It's a great recipe for pumpkin bread; there just isn't anything super special about it. When I have a craving for pumpkin bread, I can say this will be my "go-to" recipe. Sometimes, simple is best--and this is very simple! (I'll be more adventurous this week.)

This was submitted to the Rockwood, Michigan Area Historical Society by Donna Kay, in memory of Louella McDonald. I searched and searched, but couldn't find any information about either of them! When I post the heritage recipes, I like to read about the people who submitted them, if I can find any info.

I actually don't even need to post notes for this recipe, because it's simple and specific--I just followed everything exactly as written and it turned out to be delicious! Noah raved about this and probably ate a whole loaf himself. (This makes two small loaves--I used regular-sized loaf pans, but because you only fill them halfway, they are on the small side.)

Here is a printer-friendly version!

Pumpkin Bread

Ingredients:

2 eggs, beaten
2 c. sugar
1/2 c. oil
1 c. pumpkin, solid pack canned
2-1/4 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

Directions:

Combine eggs, sugar, oil and pumpkin; mix well. Combine flour, pie spice, baking soda, salt in a separate bowl. Mix well. Make a well in center of flour mixture; pour pumpkin mixture into well. Stir until ingredients are moistened. Spoon batter into greased loaf pans about half full. Bake 1 hour or so, at 350 F. Makes 2 loaves.

I ended up baking mine for 53 minutes, and it was almost perfect--it was a tad soft in the center, so I would say 55 minutes would be perfect next time.

This is extra delicious with peanut butter!