We always understood where our food came from. More often than not, the source was the land outside our back door! Pumpkin bread began with the pumpkin seed that we planted, tended, and eventually harvested. My mom never bought cans of cooked pumpkin, so the only time we could have pumpkin bread was when there was a surplus of pumpkins in our garden. This made me keenly aware of why pumpkins and pumpkin treats are a tradition for the autumn holidays—this is when pumpkins are actually in season! In fact, pumpkin bread is a Halloween tradition in my house. Those jack-o’-lanterns offer more than just spooky light—the pumpkins give us the makings for baking as well. I love cinnamon and this bread is definitely cinnamony, though you can use less if desired. As the bread bakes, the kitchen fills with a sweet, caramel aroma. The bread is very dark outside and very moist within.

　　

Ingredients

makes 2 loaves

　　

For the Pumpkin Puree (see note)

2 1/2 cups chopped fresh pumpkin

　　1/2 cup packed light brown sugar

　　2 teaspoons ground cinnamon

　　

For the Bread

3 1/2 cups all-purpose flour

　　3 cups sugar

　　2 teaspoons baking soda

　　1 teaspoon table salt

　　2 tablespoons ground cinnamon

　　1 cup vegetable oil

　　4 large eggs, lightly beaten

　　1 cup coarsely chopped pecans

　　

Step 1

To prepare the pumpkin puree, place the pumpkin, sugar, and cinnamon in a medium saucepan. Add 3/4 cup water and bring to a boil. Simmer, covered, for about 10 minutes, or until the pumpkin is very soft. Remove the pan from the heat and let stand until the pumpkin is completely cool. Drain off any excess water. Transfer the mixture to the work bowl of a food processor or blender and process until pureed. Set aside.

　　

Step 2

Preheat the oven to 350°F. Grease two 9 × 5-inch loaf pans.

　　

Step 3

In a large bowl, place the flour, sugar, baking soda, salt, and cinnamon. Whisk together until well blended.

　　

Step 4

In another large bowl, place the reserved pumpkin puree or the pumpkin pie filling, vegetable oil, eggs, and 1/2 cup water. Whisk until well blended.

　　

Step 5

Add the liquid ingredients to the dry ingredients and combine with a few strokes. Fold in the pecans. Transfer to the prepared pans and bake until well browned and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes.

　　

Step 6

Let the pans stand on cooling racks for 10 minutes. Unmold the breads and cool completely on the racks.

　　Cooks' Note

　　Alternatively, use 1 15-ounce can pumpkin pie filling.

　　Eva's Kitchen