Oh….the aroma and flavor of pumpkin bread.
Delicious to the senses from baking to eating!
I grew up with this pumpkin bread recipe. I have fond memories of coming home from school and being greeted by the cinnamon pumpkin smell from the kitchen.
My Mom always liked to slice it while it still a tad warm and spread on a little swipe of butter. Makes me smile just thinking about it!
There are a lot of pumpkin bread recipes out there…but whenever someone tries mine (this is actually from my Grandma Bauer’s recipe box), it becomes their family’s favorite too.
Here’s a video taking you through this easy and delicious pumpkin bread recipe.
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This recipe really allows the flavor of the pumpkin to come through and isn’t masked too heavily with spices or density.
You’ll enjoy this for breakfast, lunch, dinner, snack time, bedtime, ANYTIME!
And here’s a little tip…it’s really good as french toast. Just slice it the night before and let it sit out, uncovered. Then do your egg/milk dunking for your favorite french toast recipe in the morning.
Hello perfect fall breakfast.
This pumpkin bread recipe really allows the flavor of the pumpkin to come through and isn’t masked too heavily with spices or density. You’ll enjoy this for breakfast, lunch, dinner, snack time, bedtime, ANYTIME!
- 1 (15-oz) can pumpkin puree (not pie filling)
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 3 & 1/2 cups flour
- 3 cups sugar
- 2 tsp baking soda
- 1 & 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp ground nutmeg
- Preheat the oven to 350°.
- Lightly grease and flour three regular-size (8.5 in) loaf pans or 4–5 mini pans.
- Fit a stand mixer with a paddle attachment, or you can use a hand mixer.
- On low speed, blend the pumpkin, vegetable oil, eggs and water until well mixed.
- In a separate bowl, mix the flour, sugar, baking soda, salt, cinnamon and nutmeg. Gradually add small amounts of the flour mixture to the wet pumpkin mixture until all of the flour mixture is well mixed.
- Pour the batter into the prepared pans and bake for 1 hour (if making large loaves.) Bake smaller loaves for 45 minutes.
These loaves freeze really well! I wrap cooled loaves in plastic first, then in foil. Will keep for 3 months in freezer with no problem!
If you are a pumpkin lover like me, I found this Great Big Pumpkin Cookbook that features pumpkin recipes of all kinds. It’s always fun to experiment with flavors you love! My 2 ingredient snack cake is an easy way to satisfy that pumpkin craving too.
Pumpkins are definitely the darling of the fall season. From recipes to decor, their color, shape, texture and taste seem to win over us all!
Whether you’re baking with pumpkin, enjoying the glow of a pumpkin candle or carving up a silly jack o lantern, I hope you enjoy all the ways pumpkins bring a smile this October.
From my pumpkin filled home to yours,