Mimi’s Quick & Easy Pumpkin Bread is a traditional family recipe worth sharing. There is nothing like the scent of homemade pumpkin bread baking in the oven on a September weekend morning. I know this now because Keith and I shared this experience for the first time last weekend. Once in a while, we break stride on superman cooks and share a recipe that is not uniquely our own. We do this to share a traditional family recipe, or a recipe that is so outrageously delicious that we cannot ignore it. Mimi’s Quick & Easy Pumpkin Bread falls into both categories. This recipe came to me from my friend Christine, who has been singing the praises of her mother’s pumpkin bread for years. “Mimi”, as she is known to her loving family, makes a pumpkin quick bread that came from a Good Housekeeping cookbook she was given as a wedding gift. When Christine sent me the recipe, she also sent me photos of the delightfully used book: taped, tattered, and worn to perfection. This is how a cookbook should look. We resisted the urge to make this pumpkin bread “healthier” or “clean” or any of those other trendy adjectives we strive for in our modern way of life. Instead, Keith and I agreed to make the real bread, with real sugar, white flour and real pumpkin, the way it was intended. Why wouldn’t we, when this recipe had survived the test of time? Our instincts proved correct, as Mimi’s Quick & Easy Pumpkin Bread is pure delight. It really is simple to make, and it is moist, sweet and totally delicious. The flavors of clove and nutmeg surround each bite, making it memorable and addicting. The recipe makes two loaves; resist the urge to cut it in half. Make both loaves and share them with the ones you love. Ours disappeared quickly and was worth every last calorie. This recipe is one for the ages. Thank you Mimi!
A traditional quick bread recipe with a ton of flavor
- 3 cups AP flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1– 16 oz can of pumpkin (2 cups)
- 2/3 cup vegetable oil
- 3 eggs, lightly beaten
- pepita seeds (optional)
- Pre-heat oven to 350°.
- Grease well two 9″ X 5″ loaf pans.
- In large bowl, with fork, mix flour with next 7 ingredients.
- Add remaining ingredients and mix just until blended.
- Turn batter into pans.
- Sprinkle top with Pepita Seeds (optional).
- Bake for 45 min to 1 hour (until toothpick inserted in center comes out clean).
- Cool pans on wire rack 10 minutes.
- Remove from pans and cool completely on racks.
- Slice and serve warm with a pat of butter.
- Serve warm.