Nothing says fall like pumpkin everything. Pumpkin pie, baby pumpkins on the front porch, pumpkin spice (coming soon to our online store!)...
Below is our family's Pumpkin Bread recipe from Camlyn Miller-Stevens (Berlin, CT). When Auntie Cal and Uncle Sam (yes, that's his real name) lived in New Britain, CT their neighbor, Rose, used to make pumpkin bread for Thanksgiving. She passed the recipe on to Cam, so we never skipped a pumpkin beat.
We eat the special Pumpkin Bread on Thanksgiving morning, warmed with butter on top, while watching the Macy's Parade. It represents the beginning of our favorite food day of the year. Thanksgiving 2020 will be different, but we will eat our feelings and there will be pumpkin bread!
Pumpkin Bread by Camlyn (adapted from Rose "Tanta" Pane)
This recipe yields two loaves — it's just too good to only make one.
1 cup of oil
1 cup of water
1 can of organic pumpkin (14.5 ounces)
3 cups of sugar
1 1/2 teaspoons of salt
Combine wet ingredients together and set aside.
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
3 1/3 cup of flour
Combine dry ingredients and sift all into the wet ingredients.
Grease the loaf pans, coat pan with flour. Bake at 325° for 1 hr and 15 mins. Check loaf at 1 hour, just in case. Pumpkin Bread is done when you put a toothpick in the center and it comes out clean.
Eat hot or warm up and serve with butter on top. Make sure the Macy's Thanksgiving Day Parade is on, and dance along to TINA — The Tina Turner Musical (when Broadway comes back).