Ok, I admit it, I’m a Fall Fanatic! It's my favorite season of the year without a doubt and nothing says fall to me like pumpkin bread. This particular recipe was introduced to our church community in the 1960s by our associate minister’s wife. My mother made this recipe so many times over the years, it’s naturally named "Mom’s pumpkin bread.” One of my fondest memories is sharing a piece (or two) with her whenever she baked it. Trust me, I have tried lots of pumpkin bread recipes, but this one is my absolute favorite. I know you will love it too.

Everyone that samples this tasty treat is an immediate fan. Warning, this recipe makes 3 loaves, so you can either share it or go crazy eating.

A few baking particulars… the addition of walnuts or pecans to the batter is a personal preference, although the original recipe doesn’t include nuts. I have also added pumpkin pie spice rather than using just cinnamon. I have a friend that adds vanilla to everything she bakes, so I’ve added a splash of vanilla, too. I’ve also included the recipe for my homemade pumpkin spice blend that I make and keep in my spice collection. And last, but certainly not least, I am including my favorite cream cheese frosting recipe to top off this delicious treat.

In addition to fall baking, I have collected many fall decorations which include dishes, linens, specialty baking pans, cookie cutters and candy molds that celebrate all things FALL. I have also been lucky enough to be the recipient of gifts from friends and family, because they know I have Fall on the brain. I’m also a quilter, and I love to create my own designs from fall motif fabrics for my table, wall hangings, and throw pillows for my home. I’m including a few pictures of my fall table scape as well as a "pumpkin man” that I quilted for a wall hanging. It may look as though I have spent tons of money, but because these collections have occurred over time, the investment has happened slowly. I store these seasonal items in labeled bins, and they’re protected until it’s time to use them for the next fall season. Nothing gives me more pleasure than to rediscover the treasures I have collected and decide how I’ll use them each year. It's also a time to remember all the places and people associated with these special items. While I certainly take pleasure in decorating my home for the season, baking is my true passion. I can’t wait to make all the pumpkin, apple and cranberry treats for the rest of this season.

I truly hope you enjoy making this special recipe while you celebrate the holidays and all the things we have to be thankful for.

Making good food with gratitude,
Becky

Mom’s Pumpkin Bread

Yield:

• 3 loaves (or 24-36 cupcakes)

Prep Time:

• 10-15 minutes

Cook Time:

• 40-45 minutes

Total Time:

• about 1 hour

Pumpkin Spice Directions:

Place all ingredients in a jar. Place the lid on the jar and shake to combine all the spices. Measure from this jar for Pumpkin Pie Spice.

This keeps well.

Of course, I use mine when I’m making Pumpkin Pie, also.

Please remember to label the jar of your newly created spice.

Pumpkin Spice Ingredients:

• 4 teaspoons ground cinnamon

• 2 teaspoons ground ginger

• 1 teaspoon ground cloves or allspice

• 1 teaspoon ground nutmeg

Cream Cheese Frosting Ingredients:

• 8 ounces cream cheese (softened)

• ¼ cup unsalted butter (room temperature)

• 1 pound powdered sugar (approximately 4 cups)

• 1 teaspoon vanilla extract

Cream Cheese Frosting Directions:

Beat cream cheese and butter together. Add the vanilla, and mix again. Add the powdered sugar gradually, mixing well after each addition. Continue beating until the frosting is light and fluffy.

Store in the fridge until ready to use if not using immediately. Bring to room temperature before using.

Pumpkin Bread Ingredients:

• 3½ cups all purpose flour

• 3 teaspoons Pumpkin Pie Spice

• 1½ teaspoons salt

• 2 teaspoons baking soda

• 3 cups granulated sugar

• 2 cups pumpkin purée

• 4 large eggs

• ⅔ cup water

• 1 cup vegetable oil

• 1 tablespoon vanilla extract

Pumpkin Bread Directions:

In a large bowl, mix all the wet ingredients until well blended. Set aside.

Measure the dry ingredients and stir to combine. Gradually combine the two mixtures, stirring with a fork to mix well. There should be no lumps.

Divide the batter evenly between three 5” x 8” well greased and floured loaf pans.

Of course, I have taken this opportunity to show off some of the decorative baking pans I have on hand.

Bake at 350°F for 40-45 minutes until they test done when a toothpick inserted in the center of each loaf comes out clean.

Remove from the oven and allow to cool in the pans for 15 minutes. Turn loaves out onto a cooling rack until completely cool.

Once cool, apply the cream cheese frosting as desired. Although this bread is perfect on its own, the cream cheese frosting sends it over the top!

Tips and Tricks:

This recipe for pumpkin bread should make approximately 24 to 36 cupcakes, depending on size. Line your muffin tins with decorative papers. Adjust baking time accordingly since the cupcakes are smaller, they require less baking time. The cream cheese frosting can be spread or piped on the top of each one when they have cooled.

The tops of the cupcakes/muffins can be sprinkled with a cinnamon-sugar mixture and/ or chopped nuts, if desired.