Autumn has arrived, and there is no better way to celebrate than with a classic recipe like pumpkin bread. Pumpkins are native to North America and indigenous populations have been harvesting them for as far back as 8750 B.C. When the pilgrims arrived in America, the indigenous people taught them to harvest pumpkins, and the pilgrims began incorporating the vegetable into their recipes. This culinary integration gave us the delicious treat we now know as pumpkin bread.

Pumpkin bread originated in Massachusetts, where the pilgrims first settled, so when it comes to recipes, there’s no better place to look than in our home state. Fannie Farmer (1857-1915) was an author and cookery expert from Boston, MA who attended the Boston Cooking School. After graduating in 1889, the institution offered her a job as a lecturer. She became incredibly successful in her field, writing books, teaching Harvard classes, and even founding her own cooking school. Fannie had an amazing career, and I would like to honor her legacy by sharing a pumpkin bread recipe from her 1896 best-seller, The Fannie Farmer Cookbook.

Ingredients (makes 1 loaf):

1½ cups flour

½ tsp salt

1 cup sugar

1 tsp baking soda

1 cup pumpkin puree

½ cup vegetable oil

2 eggs, beaten

¼ tsp nutmeg

¼ tsp cinnamon

¼ tsp allspice

¼ cup water

1 cup chopped nuts (optional)

Instructions:

1. Preheat the oven to 350℉.
2. Sift together the flour, salt, sugar, and baking soda.
3. Mix the pumpkin, oil, eggs, water, and spices together until incorporated.  
4. Combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts (optional).
5. Pour into a well-buttered 9 x 5 x 3-inch loaf pan. Bake for 50-60 minutes until a toothpick comes out clean.
6. Turn out of the pan and cool on a rack.
7. Enjoy!