Dugouts and Diapers

Jessica Starr Nichols

Mama’s Pumpkin Bread

1 Comment

Is there one certain recipe that you always remember your mama making every year? For me, there are two, cream cheese braids at Christmas time and every October, our house would be filled with the intoxicating scent of nutmeg, cinnamon, cloves, and allspice as my mama baked loaves of pumpkin bread. This recipe is so delicious, and it yields three loaves, so it’s perfect for sharing some autumn love. My favorite thing about this recipe is that I have to pull it out of my recipe box, and that it’s handwritten by my sweet mommy.
3 cups of sugar
1 cup of salad oil
4 eggs
1 16oz can of pumpkin
3 1/2 cups of all purpose flour
2 tsp soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
1/2 tsp cloves
2/3 cup of water

I choose to make this recipe using all organic ingredients. I substitute 1 1/2 cups of homemade liquid stevia in place of the sugar, olive oil for vegetable oil, and I only use King Arthur organic all purpose flour. Of course this is just a personal preference, and it definitely helps to cut the calories by substituting stevia for sugar.

Begin by preheating your oven to 350 degrees and spraying three loaf pans with non-stick spray. Next, you begin creaming the sugar and oil together. Obviously, if you use liquid stevia, they won’t cream together, but you still want to stir the two together in a large mixing bowl. Add your eggs and the can of pumpkin and just allow your stand mixer to do its thing.

While your liquids are getting happy in the mixer, sift together all of your dry ingredients into a large bowl. After you are finished sifting, begin adding dry ingredients alternately with water. I add 1 cup of dry ingredients to about 1/8 cup of water. Make sure all the ingredients combine evenly before adding your next cup of dry ingredients. Continue alternating until you’ve added all the dry ingredients and all of the water.

Pour the batter evenly into three well-greased loaf pans. I place all 3 loaf pans on a large cookie sheet. It makes it much easier for handling.

Bake at 350 degrees for one hour or until tops split. Honestly, one hour is the perfect amount of time. While the bread is baking, enjoy the scent! Take it in….I mean really take a good, long sniff! It’s heavenly!

After the bread is finished baking, allow it to cool in the loaf pans for ten minutes. Wrap your bread while it’s still warm in one layer of plastic wrap and one layer of foil. If you’re giving these away as a gift, you could simply keep it in its foil loaf pan and put the plastic lid on it and tie a ribbon around it. This bread is amazing whether you eat it for breakfast, a snack, or dessert. It’s one of my most favorite things about autumn. I hope you all enjoy this recipe and will make it a new yearly tradition in your family. Happy fall, y’all!



Author: jstarrnichols

I'm a wife, mother, daughter, and friend. I love Jesus, my family, my friends, and my life. I enjoy writing, yoga, laughing, and spending time with my manclan. I’m merely striving to be the best version of myself.

One thought on “Mama’s Pumpkin Bread

  1. Pumpkin pie and apple pie on Thanksgiving. But with my bubby its always been Babka and Pashka on Easter. #allinthefam


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