Vintage Pumpkin Bread recipe fills your home with a delicious scent while cooking. Quick breads are sweet or savory breads risen with baking powder or soda instead of yeast. Which makes the baking process “quick” as compared to the “slow” yeast-risen breads. Sweet or savory, quick bread is a quick addition to any meal. I adapted this vintage pumpkin bread recipe years ago from a vintage banana bread recipe in a 1953 cookbook titled, “The American Family Cook Book by Lily Wallace. I often substitute leftover baked sweet potato for the pumpkin.
Pumpkin Bread Recipe
(one large or two small, loaves)
Preheat Oven to 350 degrees
Grease/butter a loaf pan: 5” x 9” x 3” or two small loaf pans
- 2 cups all purpose white flour
- 3 t. baking powder (I use aluminum free)
- 1 C. sugar (I use Mexican white sugar – it’s beige) You can mix brown and white sugar, too.
- 1 to 2 C combination of/or raisins – black or gold; chocolate chips, chopped nuts
- 1 15 oz can of mashed, cooked pumpkin (about 2 cups). Sweet potato is a delicious substitution.
- 1/4 C blackstrap molasses
- 2 large eggs
- 1/2 C EVO olive oil OR melted butter
Mix together wet ingredients separately until smooth, then dry ingredients separately. Then dump the wet mixture into the dry mixture and stir by hand until mixed. Pour the thick mixture into greased loaf pan(s).
Put in pre-heated oven bake for 75-95 minutes OR until a knife pierced into the center comes out clean. Reduce baking time by 10-15 minutes if using 2 pans. Check for doneness.