Grandma Rita’s Pumpkin Bread

I need to start by saying that this recipe is not healthy, and I’m not going to pretend that it is.  Is it delicious? SO delicious.  Usually when I have a recipe like this, I alter the crap out of it.  In this case, it is something I always look forward to at this time of year and it was my grandmothers recipe.  Since I wasn’t fortunate enough to meet her, her pumpkin bread in October makes me feel like I have a little piece of her, and I just can’t bring myself to alter it.  Living a healthy life is all about moderation, which means choosing some indulgences once in a while.  This, is one of mine.

Grandma Rita’s Pumpkin Bread

Makes: 3 loaves (about 10 slices per loaf)- the loaves freeze well so enjoy one and freeze the others for later in fall!

2 cups 100% pure pumpkin

2 cups sugar

4 eggs

1 cup vegetable oil

1 cup water

1.5 tsp. salt

1 tsp. ground cloves

1 tsp. ground nutmeg

1 tsp. ground cinnamon

2 tsp. baking soda

1/2 tsp. baking powder

cooking spray

3- 9 x 5 aluminum loaf pans

3 1/3 cups all-purpose flour

Ingredients:

  1. Combine the salt, ground cloves, ground nutmeg, cinnamon, baking soda, baking powder and flour in a bowl.  Stir together with a wire whisk and set aside.
  2. Blend the pumpkin, sugar, eggs, oil and water in a mixer on medium for a few minutes until combined.  Set the mixer on low and slowly add the dry ingredients.  Turn the mixer back up to medium until all is combined.
  3. Dust the loaf pans with cooking spray, then add a little flour to coat the inside of each pan.
  4. Pour the batter evenly between the three loaf pans.  Bake at 350 degrees for anywhere from 55 to 75 minutes. Cover each bread very lightly with aluminum foil after 45 min., so the top doesn’t burn, then continue cooking.
  5. The breads are done when the toothpick comes out dry after testing from the middle of the loaf.  Cool on a rack and take loaves out of pans 5 minutes after taking out of oven.

Nutrition Facts (per slice if 10 slices per loaf):  182 calories, 8.2g fat (.8g saturated), 25g carbohydrate, 2.5g protein

No post on Monday due to a conference I will be at in Philadelphia!

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5 thoughts on “Grandma Rita’s Pumpkin Bread

  1. Thanks for leaving the nutritional facts, I think, haha!! I loved walking through the door on a brisk fall afternoon to the smell of this pumpkin bread. Great memories!!

  2. I made your pumpkin bread.this week. On a score of one to ten I gave it an 8. I thought it was very good—moist and with a nice pumpkin taste. Next time I make it I will add nuts only because I think it would be a nice addition. Loved the bread

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