Food

Pumpkin Bread

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It’s been a while but I’m back today with a quintessential fall recipe.  When I think of fall and baking, pumpkin bread is the first thing I think of.  It is my favorite kind of quick bread. I’ve been eating this recipe of pumpkin bread since I was in elementary school.  I vividly remember making this in second grade with Mrs. Walker’s class.  She had us all bring in a soup can that was washed and dried and that’s what we baked the bread in.  Clearly, I love cooking and eating so this was probably one of my favorite activities in school ever!

Now that we’ve taken a stroll down memory lane, let’s talk about this Pumpkin Bread Recipe!  It is the perfect bread.  It’s moist, sweet and just the right amount of spice.

I need to tell you that cinnamon is the only “fall-ish” spice I like.  You can keep the nutmeg, cloves and ginger.  I just find that I don’t like those flavors in my foods.  The original recipe calls for a teaspoon of cinnamon and a teaspoon of nutmeg.  If you love those flavors, feel free to use them!

This recipe could not be easier to put together.  Literally measure your ingredients, add them to the bowl and mix it together and in an hour you will have delicious pumpkin bread. This makes 3 medium loaves or 2 large loaves.  I have used the mini loaf pans before and taken to neighbors.  It’s the perfect size to share!

If you want to bake something that makes your whole house smell like fall, this is the recipe.  Make a loaf for yourself and a couple to give away.  Spread some fall cheer!

Happy Fall, Y’all!

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Pumpkin Bread

This delicious cinnamon infused pumpkin bread is like fall in loaf form. So comforting!

Course Dessert
Prep Time 5 minutes
Cook Time 1 hour
Servings 24

Ingredients

  • 3 1/3 c flour, sifted
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1-2 tsp cinnamon, to your taste
  • 15 oz canned pumpkin puree
  • 3 c sugar
  • 4 eggs
  • 1 c oil
  • 2/3 c water

Instructions

  1. Sift dry ingredients together

  2. Make a well in dry ingredients and pour in eggs, sugar, water, oil and pumpkin. Mix well.

  3. Pour into 3 well greased loaf pans and bake at 350° for 1 hour.

  4. Let cook before turning bread out of pan.

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