Pumpkin Bread Recipe

By Susan Hickey

I don’t know about you, but the recent heat wave has me craving some indoor time, snuggled up on a couch with a good book.  I really do love that Ohio has four distinct seasons, and there’s something to enjoy about each one.  But summer has overstayed its welcome, and I’m ready to begin the transition to fall.  I’m a runner, and fall means that all those hard workouts we endured in the summer heat and humidity will pay off in faster race times!  I’m looking forward to that first cool morning to head out for a long run and not be dripping with sweat by the end.  I’m even excited to have to decide whether to wear gloves on my run!

In the meantime, while everyone else is ready for PSLs (pumpkin spice lattes for non-coffee drinkers), I’m excited to make pumpkin bread.  I can smell the cinnamon in my kitchen already.  Since canned pumpkin was hard to find in 2020, I stocked up this spring when everyone else was moving on to summer!  If you’re lucky enough to have done the same, enjoy this delicious pumpkin bread recipe with a cup of coffee after you finish your workout.  There is a good mix of carbs and protein in this recipe, great recovery food!

Pumpkin Bread
3 c sugar
4 eggs beaten
1 c oil
1 15 oz can pumpkin
3 ½ c flour
2 tsp baking soda
1 tsp baking powder
2 tsp salt
½ tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
2/3 c water

Beat eggs, add sugar, combine.  Add pumpkin, then dry ingredients.  Add water last (and don’t forget it!).  Bake in 2 large or 3 medium greased loaf pans.  Bake in 350 degree oven for 1 hour-1 hour 10 minutes.