Miss Mary · Recipes

It’s Fall Y’all Pumpkin Bread


When we lived in Lake Zurich one of my friends down the street was an AMAZING baker.   She would research recipes for hours-on-end and then bake them.  That was twenty years ago.  Her Pumpkin Bread recipe is one of my favorites.   I use it every year around this time.

This year my young friend who enjoys baking and mows my lawn helped me make the pumpkin bread.  I use fresh nutmeg and grate it for recipes.  Here’s a little challenge for you, purchase real nutmeg nuts from your specialty store – mine is Caputos.  Then use your Microplane Rasp to grate the nutmeg.  Compare it to your ground nutmeg from the store.  The differences are the freshness and texture.  Guarantee you’ll never go back.

I put my young chef to work grating the nutmeg and assembling the ingredients.  He coated the bread pans.  When all was mixed into the oven they went.  I told him to come back in an hour when they’ll be done baking.

Pumpkin Bread

  • 3 eggs
  •  16 ounces of pumpkin, that’s 1 – 15 oz can and 1 more ounce from a second can
  • ¾ cup vegetable oil
  • ½ cup water
  • 1 teaspoon Mexican vanilla
  • 2 ½ cups all-purpose flour
  • 2 ¼ cups granulated sugar
  • 1 ½ teaspoon baking soda
  • ¾ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ cup chopped walnuts, optional

Topping Optional

  • 4 ounces cream cheese
  • ½ stick of butter
  • 1 teaspoon vanilla
  • Pinch of salt

Preheat your oven to 350.  Butter and flour your 1 pound bread pans.

In a medium bowl sift the flour, soda, nutmeg, salt and cinnamon together and set aside.

In your electric mixer fitted with your flat paddle, on low, mix the eggs, pumpkin, vegetable oil, water and vanilla.  Add the sugar and blend.  A little at a time add the flour mixture.  If using nuts, coat with 1 tablespoon of flour then fold into batter.  (Not a fan of nuts in things.)

Bake at 350 for 55 minutes checking for doneness (toothpick inserted in middle comes out clean) when you use a Goldtouch Bakeware – see note.  The recipe is 20 years old with a baking time of 1 hour 15 minutes.  It only took 55 minutes till done with the Goldtouch.

Let sit 5 minutes in pan.  Remove from pan to cooling rack. 

TOPPING:  Just mix all the ingredients together.  The recipe calls to spread the topping over the cooled top of the bread.  I never did.  You can however use it as a spread.  I modified the topping to include 8 oz of cream cheese and two tablespoons of pumpkins – since there’s so much left over, increased the powdered sugar to make a pumpkin spread.

Note:  I use Goldtouch bakeware, exclusive to Williams Sonoma.  The quality of the product will make this the LAST bakeware you will ever have purchase.  Due to the construction of the bakeware you need to monitor the baking time – cuts the baking time significantly.  From WS online: “Due to this bakeware’s heat efficiency, we suggest monitoring the oven temperature and baking time for the first few uses, then making adjustments to recipes as necessary.”

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