Fall seems like it’s finally about to show itself, and I’m not sure how to feel about it. Until now I’ve been sipping apple cider, making very fall recipes (like these Maple Tempeh Tacos with Pumpkin Crema) and enjoying really lovely weather. I imagine this is how Californians embrace the season. But with cooler temperatures and vibrant leaves showing up more each day, it’s really starting to feel like the fall I grew up with.
Regardless of the temperature, I’m continuing to make recipes that incorporate fall flavors, and this one is kind of special.
A few years back my mom gave me a book of recipes that she’d collected. Some of them were found in magazines or in cookbooks and she’d adapted them as her own—and some were passed down through the generations from my grandparents and great-grandparents. They’re all handwritten and wonderful.
One of the recipes in this book is for pumpkin bread. My mom told me she got it from her mother-in-law—my grandmother on my dad’s side—and it has definitely served her well. All throughout my childhood, when fall came around, my mom would fill the house with the smell of pumpkin baking in the oven. She even turned it into a side business for a bit. I loved this pumpkin bread so much that I decided I’d share the recipe here on the site at the perfect time of year.
I hope you enjoy this as much as I have for as long as I can remember. Maybe it’ll end up in someone else’s recipe book someday.
- 1½ cup sugar
- ¼ tsp. baking powder
- ¾ tsp. salt
- 1 tsp. baking soda
- ½ tsp. cloves
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1⅔ cups flour
- ½ cup oil
- ½ cup water
- 1 cup pumpkin
- Equivalent 2 eggs
- 1 tsp. agave
- Preheat oven to 350° F.
- Mix ingredients together thoroughly until smooth.
- Pour into two small loaf pans and heat for 1 hour.