Monday, January 7, 2008

For Grandma

I made this for Christmas, because my Grandma really likes pumpkin bread. It was good and moist, but I'm so picky about pumpkin bread and I always compare it to my favorite brand, that usually nothing measures up. We (my Grandma and I) used to visit a local coffee shop and we'd sit for about an hour and talk. We had such great times there. That really helped me too, when I needed a shoulder to cry on after my losses. When we'd go, I always used to sneak in a couple slices of pumpkin bread from the above bakery. They closed recently [the coffee shop] so we haven't been able to do that in a while. So, since she has needed comfort (since she was diagnosed with cancer), I wanted to do something special for her by making this bread. My Grandma liked it so much, she horded it all to herself, so that must say something about this recipe. I love you Grandma! Old Fashioned Pumpkin Nut Loaf
  • 2 c. all purpose flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 2 large eggs
  • 1 can (15 oz.) canned pumpkin
  • 3/4 c. granulated sugar
  • 1/2 c. packed brown sugar
  • 1/2 c. evaporated milk (NOT sweetened condensed)
  • 2 tbsp. vegetable oil
  • 1/4 c. chopped nuts (optional)

Preheat oven to 350 degrees F. Grease 9x5- inch loaf pan.

Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl. Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in a large mixing bowl. Add flour mixture to wet ingredients. Mix until just moistened. Pour into prepared loaf pan; sprinkle with nuts (optional ingredient) and pat them down slightly into batter.

Bake for 60-70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove to wire rack to cool completely.

NOTE: I doubled this recipe and it worked out just fine. I did not add nuts since there are nut allergies in my family, but I'm sure it would be equally delicious. I also baked them slightly longer (about 5-10 minutes extra) than the recipe suggested. If you like more of a "spice" flavor in your pumpkin bread, then add extra cinnamon or pumpkin pie spice. If you don't have pumpkin pie spice, click here to make your own blend.

This bread is much better the next day. Wrap it in plastic wrap and allow the crisp edges to soften- yum! Also, it needs to be refrigerated if it's not going to be eaten within 2 days.


Anonymous said...

hi, monica-- you blog looks delicious! i'm going to try the carrot cupcakes tomorrow. i found you blog through your other blog ( via bree's via we have preemie twins born at 30 weeks, now almost 3. my heart is with you on your journey.


Monica H said...

Thanks for visiting and commenting NC! I hope you come back sometime :) BTW, let me know how you like the cupcakes. I like them because they are more carrot-y than cake. Enjoy!

Christine Ho said...

wow, it looks delicious. I'm going to try this pumpkin bread.
BTW, where can I get the pumpkin pie spice? Is it available at all supermarkets?

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