I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
October 29, 2018
My mother-in-law’s cooking is legendary in our family, and her pumpkin bread recipe is one of her greatest accomplishments. We love pretty much anything that has pumpkin in it, so I’ve tried several pumpkin bread recipes over the years. None have even come close to this one. Even better, I typically have on hand everything I need to make it.
To me, pumpkin bread is the epitome of the fall season. It also makes for a perfect warm snack to send out with the kids while they’re trick-or-treating. I mean realistically, dinner on Halloween is sort of a joke, am I right?
Preparing the batter for this pumpkin bread couldn’t be easier.
First, whisk together all the dry ingredients in the recipe. I’ve started using organic flour and sugar to make this treat at least a little bit healthier. I also use 2 tsp of pumpkin pie spice (which is a blend of nutmeg and cinnamon) if I have that on hand, rather than the 1 tsp of cinnamon and 1 tsp of nutmeg the recipe calls for.
Next, you’ll combine all your wet ingredients — the pumpkin, eggs, oil, and water — in another bowl. Once you’ve mixed it all together, pour it into the bowl of dry ingredients and stir until you have a nice pumpkin bread batter.
Pour the batter into three prepared loaf pans and bake at 350 degrees for 45 minutes to an hour. Noni recommends that you start checking the bread at 45 minutes by inserting a toothpick into the center of the loaf. When it comes out clean, your bread is ready.
It’s not going to be easy, but once you take your loaves out of the oven, it’s a good idea to let them sit in the pan for 10 minutes before taking them out. After that, I usually let the loaves cool another 20 minutes or so on a cutting board before eating. Sometimes I can’t wait that long, though!
Now, all that’s left to do is enjoy!
I usually use one loaf right away and freeze the other two for later. This pumpkin bread is perfect for breakfasts, school lunches, snacks, and gifts for friends and teachers. And if you’re really feeling decadent, try spreading a little cream cheese icing on top and serving it warmed for dessert. YUM!
Want to try Noni’s recipe for yourself? Here’s all you need to know:
Give it a try, and let me know what you think in the comments!
For more recipe inspiration, follow Suburban Turmoil on Facebook, Instagram, Twitter and Pinterest!
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