CNYEats A Taste of Utica Pumpkin Bread

by Joanne on July 4, 2010

Memories from Ticia:

“What do you remember as summertime nostalgic eats in Oneida County?”   “Me:  Fresh blueberry pierogi with melted butter and drifts of sugar; sliced cucumbers in sour cream with vinegar, salt & pepper, and lots of fresh dill; fresh sweet carrots dug right out of Babci’s garden and rinsed off under her outdoor faucet; hamburgers and barbeque from SAL’s BAR-B-Q on Oriskany Blvd.; hot fudge sundaes from the The Frozen Cow (which had mini-golf too); Lime Rickeys for .39 cents at the Neisner’s in the Whitesboro Plaza, and you got to keep the tall green rippled glass.

Good old summertime in Oneida County! Ahhh, if I could only bike down to the Dunham Public Library in Whitesboro, check out a bunch of Nancy Drews, and hit the penny candy store for “lipsticks” and “flying saucers”!”    

This weeks recipe is posted by our good friend Joe Mezz and can be found on page 59 of our book

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Another recipe that is so easy, so fool proof, and results in such a wonderful moist, warm spice flavor that you just can’t leave this post without taking down the recipe.  Put all ingredients in a bowl, mix them, bake them and ENJOY eating this delicious bread!  

Now I do a lot of  baking.  I’ve baked a variety of pumpkin breads. Never have I had a bread reach this kind of perfection. 

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Pumpkin Bread – Makes 3 loaves.  * Don’t be tempted to cut this recipe in half. It will freeze well and you’ll be so happy with the results, you’ll want to keep this bread on hand for unexpected visitors.

  • 3 cups sugar
  • 1 cup oil (canola or vegetable)
  • 4 whole eggs
  • 1 1/2 cups 100% pure pumpkin
  • 3 1/2 cups all –purpose flour
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 2 tsp salt
  • 1/2 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg * I used fresh grated nutmeg.
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  • 2/3 cups water

Preheat oven to 350 F. 

Mix all ingredients into one large bowl.  Pour into 3 greased, medium loaf pans.  Fill pans 1/2 full. Bake for 50 – 55 minutes or when a knife comes clean when inserted in the middle.

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Look at that crumb! So tender, so moist…

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The challenge is on.  Does anyone have a BETTER Pumpkin bread recipe?  If so, please share because this one does it all for me and I can’t image making it better.

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Happy Fourth of July!

Joanne

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