Sunday, October 17, 2010

1941 Boston Cooking School Pumpkin Bread Recipe (w/ New Improvements)

Level: Intermediate

Nothing is better then baking on a cold Sunday afternoon. After spending yesterday morning at All Seasons Pumpkin Patch in Cashton, Wisconsin, I decided that I needed to bake my Pie Pumpkin.

I found the recipe in my 1941 Boston Cooking School Cookbook, but decided to make some tweaks in the end. I used oil instead of butter, a few more eggs and lots of baking soda (to help the bread rise.) Nonetheless, it turned out great! Not too sweet and not too moist. Just perfect.


2 cups of fresh pumpkin puree (see Pie Pumpkin blog post for instructions) OR 1 can of pumpkin puree

4 eggs

¾ cup olive oil

2/3 cup water

1 ½ cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon pumpkin pie spice

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  3. Stir the dry ingredients into the pumpkin mixture until just blended.
  4. Grease the loaf pans with olive oil.
  5. Pour mixture into the prepared pans.
  6. Bake for about 50 minutes in the preheated oven.
Makes 2 loaves of bread.

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