When I was a girl we always had treats in the house. My mama always made sure there were brownies, cookies, cake or cobbler around. My mother’s sweet tooth was always hankering for some sort of baked good. When the leaves would change and the air would turn crisp she would always make loaves of spiced pumpkin bread. We ate slices for breakfast and every other time of the day because her pumpkin bread is that delicious.
This spiced pumpkin bread is my mama’s recipe, but has had a couple tweaks. The original recipe was sugar loaded and contained shortening. No one cooks with shortening anymore and I know enough now to know that recipe contained way too much sugar to eat for breakfast. I’ve replaced the shortening with melted coconut oil and cut back the sugar a bit. Not that it’s a huge difference, but I also use white whole wheat flour instead of all purpose. I usually always have it on hand, but all purpose would of course work just fine. It’s difficult to meddle with baking recipes. If you mess with them too much they can turn out too far from the original. Baked goods are a sometimes food anyways. Everything in life is all about moderation.
My mama would always add extra spices to the batter so this pumpkin bread packs a punch. I like walnuts or pecans in the bread, but it’s great without them too. I used pecans, because well I live in Georgia. This recipe doubles nicely too if you want to freeze a loaf or give one to a friend. People don’t share food anymore and that makes me sad. I remember the days when people would make extra food and take it to their neighbor’s house on a Saturday morning. We used to make cookies and quick breads for our mail man and bus driver regularly. This pumpkin bread is a reminder that food is worth sharing and is meant to be a joyful act. Food heals a lot of ailments for folks and serves as a way to bridge gaps of income, education and so much more.
To me this pumpkin bread is the epitome of fall because the warming spices are so comforting. Its great all on it’s own or served with some coconut whipped cream. But really? Whipped cream is great on almost anything. Quick breads like this one are awesome because they don’t require a lot of fussy mixing and can be made with a bowl and spoon. I also like that this pumpkin bread can be eaten at anytime of day. It’s the ideal breakfast, snack and can be dressed up for dessert.
I hope you love my mama’s pumpkin bread as much as I do. Maybe if you have some extra time you will make a loaf to share with someone special or a complete stranger. This bread is worth sharing.
- ⅓ cup coconut oil, melted
- 1 cup sugar
- 2 eggs, beaten
- 1 16oz can pumpkin
- ¼ cup water
- 1½ cups white whole wheat flour
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 2 tsp. ground cloves
- ½ tsp. salt
- ¼ cup chopped nuts, optional
- Preheat oven to 350F. Grease one loaf pan.
- In a large bowl, combine oil and sugar together.
- Add pumpkin, eggs and water to oil and sugar mixture.
- In a separate bowl whisk together flour, soda, salt and spices.
- Stir the dry ingredients into the pumpkin mixture until just combined.
- Do not over mix. Pour into greased baking pan.
- Bake for 1 hour 5 minutes or until toothpick inserted comes out clean.
- Cool for 5 minutes in pan then transfer to cooling rack.
- Cool before slicing.
Do you make bread often?
Do you ever make extra of something for sharing with friends or neighbors?
What’s your favorite food memory?