This recipe is for Mimi’s Pumpkin Bread. Mimi is my mom. :)
She is the kindest, gentlest human I’ve ever met. Really. The epitome of what it means to be a mother.
And on top of that, she bakes the best, most requested, most delicious pumpkin bread. And good news, it’s so easy. Plus this recipe makes two loaves. One for you, one for a friend.
Austin surprised us with some cool mornings this week, so I thought it was the perfect time to share her recipe because there’s is nothing better on a cool, crisp morning than a slice of Mimi’s pumpkin bread with a hot cup of coffee.
Mimi’s Pumpkin Bread
3 1/3 cup flour * 3 cup sugar * 2 t. baking soda * 1 1 /2 t. salt * 2 t. cinnamon * 2 t. nutmeg * 1/2 t ginger * 2/3 cup water * 2/3 cup vegetable oil * 4 eggs * 2 cups canned pumpkin (just pumpkin, not pumpkin pie mix)
Combine dry ingredients. Add remaining ingredients and mix well with a hand mixer. Pour in 2 greased, floured pans. (Or use Baker’s Joy!) Bake at 350 degrees for 1 hour. If using a glass pan, decrease heat to 325 degrees. Allow to cool 15 minutes before removing from pan to cool on wire rack. Cool one hour before slicing
I always test the loaves by inserting a knife or cake tester to make sure they are completely done. Just be patient. I’m in a new kitchen with a new oven and it took an hour and fifteen minutes for my loaves to bake in glass pans. But let me tell you, it’s worth the wait. The smell of the pumpkin bread fills the whole house and it’s heavenly.