Regardless of weather or season, pumpkin bread and muffins are an annual staple in the household. A personal favorite recipe (see above photo, via King Arthur Flour) combines pumpkin with whole wheat flour, bananas, and a coarse sugar coating. And of course, adding chocolate chips for extra delight.
But what happens when you flip through your Grandmother’s old recipe tin and find a vintage 1967 typed pumpkin bread recipe from a regional newspaper? You grab a can of pumpkin, a ridiculous amount of refined sugar and vegetable oil, and get baking!
Here’s the Recipe, via The Joplin Globe from 1967:
- 1 3/4 cup flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon ginger (the spicier the better!)
Sift the above ingredients together in a large bowl.
Add the following:
- 1 cup canned pumpkin
- 1/2 cup vegetable oil
- 1/3 cup water
Beat well. Then add 2 eggs, one at a time.
In this recipe, it calls for black walnuts and raisins. Add if you like. We are a chocolate chip family here, so add a large handful of those.
Bake at 350 degrees Farenheit for about 1 hour and 15 minutes. Or put in muffin cups or smaller loaf pans and check after 30 minutes until done.
Let us know your favorite pumpkin bread recipe!
And here’s some fun accessories to add to your kitchen while baking:
Rifle Recipe Card Box with Cards:
What is your favorite pumpkin bread recipe? Did you find it online, in a well-loved cookbook, or was it passed down from a family member? We’d love to hear! Until then, happy baking!
And if you sign up for our monthly newsletter, we’ll be putting digital downloads to some favorite recipes online for subscribers!
Bubbly in a Teacup 