Friday, November 6, 2015

Fanny Farmer's Pumpkin Bread

A friend of ours, Karen S., gave me this recipe after we raved about the pumpkin bread she brought with her as a housewarming gift.

This past weekend I made 3 loaves --- one for us and two to freeze for Thanksgiving weekend.
  • without any nuts, which make it grandkid friendly
  • with pecans
  • with dark chocolate chips
The bread is very moist. And it is very easy to make.

Pumpkin Bread
(from Karen S. from the Fanny Farmer Cookbook)

1 1/2 cups (210 g) flour
1/2 t. salt
1 cup (200 g) sugar
1 t. baking soda
1 cup pumpkin puree
1/2 cup vegetable oil
1/4 cup water
2 eggs, beaten
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. allspice
1/2 cups chopped nuts or chocolate chips

(Note: I changed up the order of the ingredients, but otherwise it is the Fanny Farmer recipe.)

Preheat the oven to 350 degrees.  Sift together the flour, salt, sugar, and baking soda.  Add the spices and the nuts/chips to the dry ingredients and mix.  Mix the pumpkin, oil, beaten eggs and 1/4 cup water together until smooth.  Combine the wet ingredients into the dry ingredients and stir until just combined.  Do not over mix or the bread will be tough.  Pour into a well-greased 9x5x3-inch loaf pan.  Bake 50-60 minutes.  Mine took 65.  Until a straw comes out clean.  Turn out of the pan and cool on a rack.



  1. Well, this looks good! I love pumpkin bread. Thanks for posting!

  2. I have tried so many other pumpkin bread recipes, but none are as moist and wonderful as this one! I highly recommend this recipe!

  3. I love this recipe for banana bread too! Replace seasonings with vanilla.