Frances’ Pumpkin Bread

Frances’s Pumpkin Bread

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This is Victor’s mother’s Pumpkin Bread recipe. Every holiday season Victor makes his mother, Frances’s, Pumpkin Bread recipe and relives a precious food memory. 

  • 1 Cup Brown Sugar (Firmly Packed)
  • 1/2 Cup Sugar
  • 1 Cup Cooked Or Canned Pumpkin
  • 1/2 Cup Olive Oil
  • 2 Eggs (Room Temperature)
  • 2 Cups Sifted Unbleached Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Grated Nutmeg
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 1 1/4 Cups Chopped Dried Fruit (Cranberries, Cherries, Apricots, Raisins, Dates)
  • 1/4 Cup Water
  1. Preheat oven to 350 degrees.
  2. In a medium-size bowl combine sugar, brown sugar, pumpkin, olive oil, and eggs. Beat until well blended.
  3. In a large-size bowl sift together flour, baking soda, kosher salt, nutmeg, cinnamon, and ginger.
  4. Add pumpkin mixture to flour mixture. Mix to combine. Stir in dried fruit and water.
  5. Spoon batter into well oiled 9”x5”x3” loaf pan. Place in oven for 65 to 75 minutes until done when tested.
  6. Remove from oven and turn out onto wire rack to cool.
  7. Makes 1 Pumpkin Bread
  8. "Work With What You Got!"
  9. ©Victoria Hart Glavin ©Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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