If one is 30 years ahead of a bandwagon, does that make one the wagon itself, and not a jumper?
In my kitchen, fall means the smell of pumpkin loaf is in the air (and if you read my blog last week, it also means Mushroom Marsala)! I’m not talking about pumpkin spiced latte, or the other hundreds of items stores try to capitalize on this time of year. This is a quick bread that’s been in my family for over 30 years.
As my sister reminded me, “I actually gave Mom the recipe. It was from the Roanoke (Virginia, USA) newspaper that my roommates and I received in college. Mind you, this was the early 1980s before this whole pumpkin craze took off. So, this recipe has become a family tradition.” Indeed, it has. The three of us regularly make it.
Since the recipe makes two loaves, you may enjoy one for yourself and freeze the other or give it as a very welcome host gift. For the loaf you keep, it gets better days after you make it – if you can wait that long.
It’s plenty moist and delicious as is. But if you are in a decadent mood, you can slice a piece and toast and butter it, or pan fry it as French Toast. But that would be gluttonous. (Not that I’ve tried either of those or anything… ahem.)
As it turns out, the original source of the recipe comes from “Family Favorites from Country Kitchens” by Elise W. Manning. Over the years I’ve put my own mark on the recipe, which is featured below.
Sister Mother Brother Pumpkin Loaf
- 3 1/2 cups (437.5 g) all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon each of cinnamon and ground nutmeg (Note: if you grate or microplane nutmeg from a whole seed, reduce the amount to 1/2 teaspoon. Freshly grated nutmeg is much more potent than purchased pre-ground nutmeg)
- 1/2 teaspoon each of ground cardamom, ground cloves, and ground coriander
- The coriander is optional, but goes well with the orange zest (if using)
- 1 teaspoon Kosher (not table) salt
- 3 cups sugar (sounds like a lot, but remember, this makes two loaves!)
- 1 cup olive oil
- 4 large eggs
- 15 oz can pumpkin (not pumpkin pie filling. Be sure to read the label carefully)
- Zest of one orange (optional, but the way I like it)
- 2/3 cup water
- Pre-heat oven to 350F (176.6C)
- Line two standard size loaf pans with parchment paper or foil, leaving an overhang to help remove the pumpkin loaves after baking. Spray with vegetable or olive oil
- In a medium bowl, sift dry ingredients
- In a large bowl, beat sugar, olive oil, eggs, and orange zest (if using) until light and fluffy with a stand- or hand-held mixer. Add pumpkin and blend well
- Add dry ingredients and the water to the pumpkin mixture, alternating between the pumpkin mixture and water, beating well after each addition
- Pour into two standard size loaf pans
- Prepare to have some amazing aromas in your kitchen!
- Bake at 350F (176.6C) on the center rack for 60 minutes or until loaves test done (toothpick comes out clean. The top of each loaf will crack and may look slightly undercooked. It will continue baking after it’s removed from the oven)
- Cool in the loaf pan on a rack for 15 minutes. Then remove from pans to cool completely on racks
- Once cooled, wrap in plastic wrap or foil. This keeps well at room temperature for up to four days. Or, tightly wrap in plastic wrap and foil and freeze for up to two months. If frozen, thaw in refrigerator overnight