(BASICALLY) MOM’S PUMPKIN BREAD.

My Mom is the reason why I bake, so anything from her is near and dear to me and my home. I didn't particularly care for pumpkin growing up, but this bread was an exception. It is warm, full of autumnal spices, comforting, and feels like home - just like Mom.  
Be warned - your batch will not come out as delicious as hers. Nor does mine. Mom's pumpkin bread is really only hers when she makes it. 

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makes 2 standard sized loaves

GF. DF. LowFODMAP.

- ingredients -

• 3 C. GF one-to-one flour OR all purpose flour

• 3 C. sugar

• 1 C. olive oil*

• 1 tsp. vanilla extract

• 3 large eggs

• 16 oz. pumpkin puree

• 1 tsp. salt

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. each of cinnamon, nutmeg, and cardamom

  OR

• 1 T. of pumpkin pie spice*

• pumpkin seeds (optional)

- method -

• Preheat your oven to 350ºF.

• Grease and flour 2 loaf pans.

• Mix all of your dry ingredients in a large bowl.

• Create a well in your dry ingredients and add wet ingredients.

• Mix.

• Divide batter evenly between two pans. (Sprinkle with pumpkin seeds, if desired.)

• Bake for 60-75 minutes, or until a toothpick comes out clean from the center.

• Cool until only slightly warm before removing from pans.

  - baker’s notes -

• I can neither confirm or deny what oil my Mom uses, but I prefer olive oil for this recipe. You can choose what you have on hand and prefer.

• Pumpkin pie spice is a little spicier, for those wanting some extra warmth. 

• In a day or two, slice and toast a piece in the toaster and spread with butter. It’s great with a cup of black coffee.

• This recipe can easily be halved for a single loaf - use one single egg instead of three when splitting. 

recipe by : amy lakey and sara kathryn saty

arise bakehouse