Fall Baking: Pumpkin Bread

Fall – the time of year when the leaves change, you dig out sweaters from the back of your closet and Trader Joe’s (finally) releases its pumpkin products. If you live in LA though, it’s hard to imagine fall is here, what with the 88 degree weather and clear blue skies. Every time fall rolls around, I find myself missing home where there is some semblance of seasonal change.

Every fall since I’ve lived away from home, I find time to make pumpkin bread. Thankfully, my good friend Jordan has joined me in this tradition because she loves pumpkin bread too. This past weekend we got together and baked pumpkin bread using this wonderful recipe from allrecipes.com I took my loaf to a friends house and between the 3 of us, it disappeared quickly. The cake is moist, spicy and lightly sweet… the perfect home baked treat.


1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


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