An Autumn Tradition: Pumpkin Bread
22 Sunday Sep 2013
Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ― Lauren DeStefano, Wither
Soft cashmere sweaters, bonfires and pumpkin patches; these are just a few sights, sounds and smells that fall evokes in me.
I’ve always loved the idea of sense memory. The body and mind connection to an old sensory experience, like that matzo ball soup from your grandmother’s house or the scent of smoke from a neighbor’s fireplace drifting into the air. Everything that happens to us is stored in our memory along with a smell, a taste or a feeling and often times all of the above. That’s why I love creating wonderful associations for my family that end up being yearly traditions.
On the first day of autumn, I love to bake a pumpkin loaf. It’s a quintessential fall dessert that is absolutely delicious and makes the whole house smell wonderful. When I make it, I know that when my daughters are on their own, years from now, they will smell pumpkin loaf and smile quietly to themselves.
P.S. My favorite nail color for fall: “Muir, Muir on the Wall” by OPI
Original recipe makes 3 loafs
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
1. Preheat oven to 350. Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
4. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.