October unprocessed can throw you for a loop when it comes to seasonal favorites. This time every year I make my mom’s recipe for pumpkin bread. It makes three loaves and I usually have plenty to enjoy and plenty to give away. I have no idea why I haven’t shared the recipe before now but for some reason I’ve kept this one to myself until now. This year I altered the original recipe a bit, substituting whole wheat pastry flour for the all purpose, using coconut oil instead of regular oil, switching regular sugar for pure cane sugar, and topping the bread with a maple glaze just for something different. Just a few changes and my sweet fall treat is completely unprocessed and still delicious.
The beauty of this bread recipe is that it’s meant to be shared. Enjoy one loaf right out of the oven, store one in the freezer if you must, and hand the other to a neighbor or friend. My mom would make several batches of this bread every year and give out to all of her coworkers and friends. I think she did this for so many years that people started expecting and even awaiting it. It’s a beauty to be known for your pumpkin bread.
“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.” – Shauna Niequist, Bittersweet
As we enter into the season of gifting and eating around table with friends and family, I hope to share my care for others by feeding them well.
the perfect fall pumpkin bread recipe to share with family and friends.
- 3 cups sugar (I used Zulka pure cane sugar)
- 1 cup coconut oil (vegetable or canola oil would also work)
- 4 eggs, beaten
- 1 15 ounce can of pumpkin
- 3 1/2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup of water
- 2 teaspoons vanilla
- 1/4 cup oats (optional)
- pumpkin seeds (optional)
- 4 tablespoons butter
- 2 tablespoons maple syrup
- 1 cup confectioners sugar (or pulse cane sugar a few times in a food processor)
- Grease 3 loaf pans and preheat the oven to 350 degrees.
- In an electric mixer combine the sugar and oil until well combined. Add the 4 beaten eggs and pumpkin to the sugar mixture.
- In a separate bowl combine all of the dry ingredients: flour, baking soda, salt, baking powder, nutmeg, cinnamon and cloves.
- Add the 2/3 cup water alternately wiht the flour mixture while the mixer is on low speed. Once combined mix on medium speed for 2 minutes. Stir in vanilla extract.
- Pour equal parts of batter into each loaf pan. Bake at 350 degrees for 45-50 minutes.
- Meanwhile combine the oats and pumpkin/pepita seeds in a small baking dish or pan and let them toast in the oven or on the stove top for just 5 minutes.
- After the loaves are finished cooking, let them cool for 10 minutes then remove them from the pans and place them all on parchment paper. Top with the oats and pumpkin seeds then drizzle with maple icing.
- in a small sauce pan heat up butter and maple syrup on low until melted. Slowly add in the powdered sugar. Glaze cakes while hot.
More Pumpkin Recipes: