Happy Thanksgiving, everyone! For this Thanksgiving, I thought I would share a bit of my family with you by giving you my grandmother's award-winning pumpkin bread recipe. I have such fond memories of my grandma making this every fall. I remember the intoxicating smell of spices and pumpkin wafting in from her farmhouse kitchen, the bread baked, and gobbling it down once it was done but still piping hot. This recipe has been in my family for generations and is no ordinary pumpkin bread recipe. Adding strong coffee gives this pumpkin bread such a good depth of flavor that you'll have trouble eating storebought pumpkin bread again!
Grandma Garbelman's Pumpkin Bread
★★★★★
Type: Bread
Difficulty: Easy
Yield: 2 standard sized loaves
Ingredients:
1 c. butter
2 c. sugar
4 eggs, mixing well after each egg
2 c. fully cooked pumpkin, squash, or sweet potatoes (Seminole pumpkins, a native FL pumpkin, works wonderfully here)
2/3 c. strong black coffee 3 1/2 c. flour
1 tsp. salt
1 tsp cinnamon
1/8 tsp. ginger
1 1/2 tsp. nutmeg
1 tsp. baking soda
Optional: 1 c. walnuts
Directions:
Preheat oven to 375F.
Lightly grease a standard-sized 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
Brew strong coffee (or see notes)
Cream together butter & sugar.
Add eggs, pumpkin, and coffee.
Mir the remaining ingredients in a separate bowl.
Add to wet ingredients.
Bake loaves for around 60 minutes or until a toothpick inserted into the center of the loaf comes out mostly clean with only a few crumbs sticking to it.
Notes:
Coffee:
Leftover coffee works excellently in this recipe as long as it is reasonably strong. Do not use espresso, as it is a bit too intense and will overtake the pumpkin flavor.
Other sized loaves and muffins:
For muffins, bake for around 20 minutes; for mini loaves like the picture above, bake for 30-35 minutes. I like to make mini loaves in disposable aluminum pans (like these from Walmart) for easy sharing and cleanup. This recipe makes about 6 mini loaves and 18 muffins.
Happy Baking!
Feel free to message me here with any questions or concerns.
~ Leah Brooks
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