In true #basic fashion, I love everything pumpkin. I put pumpkin syrup in my coffee, have been going gaga over Trader Joe's pumpkin ravioli (nomnomnom) and if there is pumpkin bread in the vicinity, I'm liable to eat the whole loaf. But have you ever tried to find a decent pumpkin bread recipe? I mean I can't tell you how many times I've been fooled by "pumpkin bread" recipes on Pinterest that turn out to be nothing more than a glorified spice cake. Not cool, Pinterest. Not cool.
What I have really been searching for was a pumpkin bread recipe to replicate the deliciousness that is my friend Kat's recipe. When we lived together, Kat would make two loafs: one for us to demolish immediately like monsters and one to eat at a normal human pace. Since moving out, I have tried to no avail to find a like recipe.
Why didn't I just ask her mom's recipe? I figured that because it was so delicious, it had to be a secret family recipe. Welp, apparently it's not. (Which is something I wish I had known 18 loafs of
failed pumpkin spice bread ago.)
So, I am proud to now present to you the recipe for Meg's Famous Pumpkin Bread. Enjoy and get down girl. Go 'head get down.
MEG'S FAMOUS PUMPKIN BREAD
1 ½ c. sugar ½ tsp baking powder
½ c. vegetable oil ½ tsp salt
2 lg. eggs ½ tsp ground allspice
8 oz. canned pumpkin ½ tsp ground cinnamon
1 ¾ c. flour ½ tsp ground nutmeg
1 tsp baking soda 1/3 c. warm water
Preheat oven to 350. Line bottom of 9”x 5” loaf pan with waxed paper. Beat sugar, oil, eggs and pumpkin in a large bowl to blend. Sift together flour, baking soda, baking powder, salt, allspice, cinnamon and nutmeg in another bowl. Stir dry mixture into pumpkin mixture. Slowly stir in warm water. Pour batter into pan. Bake until tops are golden brown and tester inserted into center comes out clean, about one hour. Cool in pan on rack for 10 minutes. Run knife around edges of bread. Turn bread out onto rack and cool completely. Editors note: recipe can be doubled to make two loaves at same time which is highly recommended.