The pumpkin bread recipe that my kindergarten class made a long, long, LONG time ago, originally posted on my blog in 2013, is something I make every single year without fail. My mom does, too. Each year since I posted it, I’ve been thrilled to hear from friends who say that making this ancient recipe has become a family tradition for them, too.
I was reminded by one of those friends (shout-out to Tabatha!) that the recipe plug-in I had used originally (on my old site) wasn’t working here. Oops, I meant to update that a long time ago. So, in light of that situation as well as our being in the midst of a pandemic and some other national crisis I can’t put my finger on at the moment, I’m tossing out the plug-in and typing in the recipe old school, right now.
Wait, did you want an expanded story before I jump in? What do you think I am, a food blogger? I am so not a food blogger. Let’s get right to it. (shout out to all my food blogger friends! *wink*)
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 pound canned pumpkin
Preheat oven to 325 degrees. Sift dry ingredients together and set aside. Mix sugar and butter until combined well. Add eggs. Beat in pumpkin. Add flour mixture and beat only until combined. Pour into lightly-greased loaf pans and bake 1 hour, 15 minutes.
Jim likes his pumpkin bread with raisins in it, which grosses me out but hey, maybe that sounds good to some of you so I’m passing that on. Also, since we became empty nesters I make either mini loaves or cupcake/muffin shapes so that we can freeze them and pull out only what we want to eat in a day or two!
If you want to read it in Kindergartenese, check out this adorable recipe card I handwrote for my Grandma back in the day:
Make this for your family and they will follow you anywhere. Enjoy!