Hey ya’ll welcome to part 3 in the quick bread series. I was going to save this pumpkin bread recipe until the last addition, but my friend Missy has been on my mind so much lately, I had to share it now instead of later.
Before I just belt out the Quick & Easy recipe, I need to tell you a little story (could turn into a big story) about an online relationship that I built with one of the most amazing women in the entire world.
If this is just not your cup of tea, please feel free to scroll down to the recipe below.
Many years ago (14+ years actually) My husband and I bought this new contraption to go online. It was a WebTV .. anyone else have one of these? You could hook it up to your TV set and get online. Websites, email ect. for a pretty cheap price. Was before computers were so highly in use.
Anyway, I was so new to the online world I decided to check out a few news groups.
I joined a group, at the time it was called Cyber Sisters. Everyone chatted with each other and shared so much. It was a nice escape.
I met Missy through Cyber Sisters, and we hit it off immediately. She loved to cook, loved to do crafts and we had so many things in common. What once was just a talking on line friendship, turned into hours almost every day of real talking on the phone. The more we talked the closer we got.
When I became pregnant with my 4th child, Missy and a few other girls decided to throw me a baby shower… ONLINE! How cool is that? All the ladies had my gifts mailed to my house. And we had an online baby shower! As I opened the gifts via a chat room (we didn’t have skype or a webcam like you could now a days) It was a blast.
Sadly, we lost Missy a few years back to a medical complication. I miss her every day and always have her on my mind and in my heart. I know she’s watching down on us and yelling at me when I use the wrong pan to cook or bake something in! LOL
I have quite a few recipes that Missy shared with me, but this Pumpkin bread is my most favorite.
I have no idea if this was her original creation or if she got it out of a book somewhere. All I know is that it is perfect! Super moist, and oh so flavorful.
With the fall season right around the corner, Pumpkin is the perfect compliment to any dinner. Or just as satisfying as a quick breakfast in the morning. Give this recipe a try, you will keep it in your must haves for a very long time.
3 cups canned pumpkin puree
1 1/2 cups vegetable oil (or a vegetable oil substitute)
4 cups white sugar
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder (or a baking powder substitute)
1 1/2 teaspoons baking soda (or a baking soda substitute)
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
Preheat the oven to 350 degrees F. Grease and flour three 9×5 inch loaf pans.In a large bowl, mix together the pumpkin, oil, sugar, and eggs. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Divide the batter evenly between the prepared pans. Bake in preheated oven for 45 minutes to 1 hour. Until a toothpick inserted in the center comes out clean.
Perfect every time!
Now a few fun facts about Pumpkins!
Photo courtesy of Julie @ Cretinons Farm stand!
- Pumpkins are a member of the gourd family
- The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds.
- Pumpkins are low in calories, fat, and sodium and high in fiber. They are good sources of Vitamin A, Vitamin B, potassium, protein, and iron
- The heaviest pumpkin weighed 1,810 lb 8 oz and was presented by Chris Stevens at the Stillwater Harvest Fest in Stillwater, Minnesota, in October 2010
- Pumpkin seeds should be planted between the last week of May and the middle of June. They take between 90 and 120 days to grow and are picked in October when they are bright orange in color
- Pumpkin flowers are edible.
- Pumpkins are 90 percent water.
- Pumpkins are a fruit.
- The name pumpkin comes from the Greek word ‘pepon’, meaning ‘large melon
Perfect Pumpkin Bread
- 3 cups canned pumpkin puree
- 1 1/2 cups vegetable oil
- 4 cups white sugar
- 6 eggs
- 4 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground cloves
- Preheat the oven to 350 degrees.
- Grease and flour three 9×5 inch loaf pans.In a large bowl, mix together the pumpkin, oil, sugar, and eggs.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Stir into the pumpkin mixture until well blended.
- Divide the batter evenly between the prepared pans.
- Bake in preheated oven for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.