by Linda Theil
In a post-Thanksgiving frenzy for all things pumpkin, I searched Fanny Farmer for a pumpkin bread recipe, but no luck. So I turned to the original 1979 Dutilh First United Methodist Church Cookbook, and of course, there on page 225 was Sharon Cox's "Pumpkin Nut Bread". I reduced the recipe size and changed a few things -- like using butter instead of oil since the only oil I had on hand was olive oil, and replacing the water with juice; and, oh, yeah, adding extra spice and chocolate chips! Turned out pretty tasty! Thank you, Sharon Cox, and thank you 1979 editors of the best cookbook in the whole world!
Pumpkin Chocolate-chip Nutbread
adapted from Pumpkin Nut Bread recipe by Sharon Cox, p. 225 original Dutilh First United Methodist Church Cookbook, 1979
Preheat oven to 350-degrees.
Grease, and line standard loaf pan with parchment paper.
Sift together in large bowl:
1-1/2 cup plus three tablespoons all purpose flour
3/4 tsp salt
1/2 tsp freshly grated nutmeg
1-1/2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
In a separate bowl mix together:
1/2 cup softened butter
1/3 cup apple, orange, or pineapple juice
2 beaten eggs
1 cup canned pumpkin puree
Combine wet ingredients with dry ingredients, stir to mix, but do not beat.
Add:
1 cup chopped walnuts or pecans
1 cup semi-sweet chocolate chips
Pour into prepared loaf pan. Bake 350-degrees for 60-65 minutes. Cool five minutes in pan. Remove, and cool completely. Slice, and serve with cream cheese whipped with a little juice, as chosen, to spreadable consistency. Add a little honey if desired.
Update Jan. 6, 2025
I am trying to develop a standard nutbread recipe that can be tailored to whatever is in your cupboard.
Orange/Chocolate Spice Nutbread
Preheat oven to 350-degrees.
Grease, and line standard loaf pan with parchment paper.
Sift together in large bowl:
2 C. flour
3/4 C. sugar
2 tsp. baking powder
1 tsp. salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground ginger
In a separate bowl, mix together:
4 Tbl. butter, melted
1 egg, beaten
3/4 C orange juice
Combine wet ingredients with dry ingredients, stir to mix, but do not beat.
Add:
1 cup chopped walnuts or pecans
1 cup semi-sweet chocolate chips
Pour into greased and parchment-lined 9 x 5-inch prepared loaf pan. Bake 350-degrees for 60 minutes. Cool five minutes in pan. Remove, and cool completely.
Update Jan. 17, 2025
Basic Nut Bread recipe
Mix:
2 cups flour
1 cup sugar, granulated, light brown, or dark brown
2 tsp baking soda
1 tsp salt
1-2 tsp spice or spice mixture, if desired
Examples: ground cinnamon, ginger, cloves, nutmeg
In separate bowl, mix:
1/2 cup butter, softened (or vegetable oil)
2 eggs, beaten
1 cup fruit puree and/or fruit juice
Examples: mashed banana (aproximately three bananas), pumpkin puree, applesauce, orange juice, pineapple juice, apple juice
Combine wet ingredients with dry ingredients, stir to mix, but do not beat.
Add:
1-2 cups nuts, candy chips, and/or dried fruit
Examples: walnuts, pecans, chocolate chips, milk-chocolate chips, butterscotch chips, raisins, dried cranberries, dried cherries, diced dried apricots, snipped dates
Pour into greased and parchment-lined, 9 x 5-inch, loaf pan. Bake 350-degrees for 60 minutes. Cool five minutes in pan. Remove, and cool completely.
Update February 12, 2025
The ultimo quick-bread recipe:
Banana Nut Bread
Fanny Farmer Cook Book, Eleventh Edition
Little Brown, 1965
p. 317
Mix in bowl:
3 ripe bananas, well mashed
2 eggs, beaten until light
Sift together:
2 cups flour
3/4 cup sugar
1 tsp salt
1 tsp baking soda
Add to first mixture. Add 3/4 cups chopped nut meats, coarsely chopped. Stir well. Put in buttered loaf pan 9 x 5 inches. Bake one hour at 350-degrees.
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