Pumpkin Bread

October is pumpkin season, and this Pumpkin Bread is the perfect way to celebrate! If you’ve never made a quick bread before, this is the recipe for you! If you don’t have a mixer or food processor, this is the recipe for you!

This Pumpkin Bread is so easy that even 6-year-olds can make it! In fact, 6-year-olds did make it when our daughters were in 1^st grade. Every fall their wonderful 1^st grade teacher did a unit on pumpkins. Pumpkins were weighed, measured, and carved. Seeds were counted. There was talk about how pumpkins grow. It was such a fun way to incorporate math and science into the curriculum.

The school had access to a kitchen, so, under the guidance of teacher’s aides, the children measured and stirred the ingredients to make Pumpkin Bread. I’m sure it was the most delicious Pumpkin Bread they ever tasted!

Of course, the proud 1^st graders wanted to share the recipe with their families, so the teacher provided a copy to those who wanted it. I still have that recipe and decided to make it again.

How can something so easy taste so good? Give this Pumpkin Bread a try, especially if you have a 6-year-old to help you make it!

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(From a classroom recipe; original source unknown)

 

(print the recipe)

 

Makes one 9×5-inch loaf (double to make 2 loaves)

 

1 2/3 cups (200 g of King Arthur’s All Purpose) flour

1 teaspoon baking soda

¾ teaspoon salt

½ teaspoon cinnamon

½ teaspoon nutmeg

½ cup oil

2 eggs

1/3 cup water

1 cup canned pumpkin

1½ cups sugar

(Optional: nuts, if desired. I didn’t use them.)

 

1. Preheat the oven to 350˚.

2. Grease a 9×5-inch bread pan.

3. Mix flour, soda, salt, cinnamon and nutmeg in a bowl.

4. Make a well in this mixture. Pour in the oil, eggs, water, pumpkin, and sugar. Mix well with a sturdy spoon. (Add nuts if using.)

 

Stir, stir, stir….

5. Pour into a greased baking pan.

 

6. Bake for 1 hour or until done. Cool for about 15 minutes, and then remove the bread from the pan.