Mrs. Pearson’s Pumpkin Bread
This recipe comes from our instructor Rachel; when her mother was very young, her neighbor Mrs. Pearson used to make this in the fall to share at afternoon tea, and it has been a beloved family favorite ever since. This particular pumpkin bread is extra delicious in two ways -- it’s incredibly custardy compared to a traditional quickbread, and it’s also heavy on the cloves. See notes below if you want to make this recipe gluten free!
Yield: 9x4” loaf pan
- 1 ½ cups sugar
- ½ cup vegetable oil
- ½ cup water or apple cider
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 ½ cups all purpose flour*
- 1 cup pumpkin puree
- 2 eggs
Mix wet ingredients in one bowl, and dry ingredients in another. Combine wets and dries together with a whisk until just incorporated. Preheat oven to 325°F, and pour batter into a greased and floured loaf pan with parchment on the bottom (can also add a parchment sleeve for easier removal). Bake for approximately 1 ½ hours for a large loaf pan, or 1 hour if divided into 2 smaller loaf pans – toothpick should come out clean when inserted, but the top of the cake will still feel soft. Cool for 15 minutes in the pan before removing, then cool completely. Enjoy!
*If making gluten free: substitute AP flour with 1 cup of your favorite 1:1 gluten free baking mix, and ½ cup almond flour. When baking, add an additional 15 minute baking time.
