Pumpkin Bread




Pumpkin bread was one of my favorite holiday treats growing up. I’ll never forget the smell of this bread baking, nor the smell of the blender engines burning as they die a sad, prolonged death as my mother makes a seemingly endless production of fresh pureed pumpkins. Pro tip, if you want a blender that can survive a lot of pumpkin processing, spring for the Vitamix. Erika says maybe just buy it canned.

-- Jacob Mastel


  • 4 cups flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 2 tsp nutmeg
  • 2 tsp cloves
  • 4 tsp cinnamon
  • 1 ½ cup butter, softened
  • 2 cup sugar
  • 4 eggs
  • 1 can (29oz) pureed mashed pumpkin
  • 2 tsp vanilla


  1. In a large bowl or mixer, cream the butter and sugar.
  2. Add the flour, baking soda, salt, nutmeg, cloves, and cinnamon. Beat in the eggs one at a time until smooth. Blend in the pumpkin and vanilla.
  3. Pour into two loaf pans and bake at 350°F for about an hour. Alternatively, pour into 24 muffin molds and bake for 15 minutes.