Pumpkin Bread

dsc02523

As the weather cools down, the stock of pumpkin in my pantry goes up. Pumpkin pies, pumpkin pancakes, pumpkin everything! I don’t need a Pumpkin Spice anything. Give me that straight pumpkin flavor!

And nothing screams “FALL” to me more than pumpkin bread. My mom has only ever made one recipe, and she makes it several times a year. It makes two loaves, but with five people in the house, you would be hard pressed to find any after the first week. Not to toot my own horn or anything, but I bring this to lots of potluck events in the fall and winter, and I ALWAYS get asked if it’s homemade. It’s just that good!

pumpkin-bread2

First start with 3 1/3 cups of flour in a large mixing bowl. Like, really large…

Add to that, 2 tsp. of baking soda,

1 1/2 tsp. salt,

1 tsp. cinnamon,

1 tsp. nutmeg (or 1/4 tsp. ground cloves)

and 3 cups of sugar.

Use a whisk to carefully mix the dry ingredients together. And then use your hands to create a well in the center.

dsc02490

Into the “well”, add one can or 2 cups of canned pumpkin

4 beaten eggs

dsc02493

2/3 cup of water

1 cup of vegetable oil

Then start stirring! Be sure to really scrape the bottom of the bowl while stirring, to get all of the dry ingredients incorporated into the pumpkin mixture

dsc02510

Spray two loaf pans well and divide the batter equally into both.

dsc02511

Then, bake at 350 for one hour. If a toothpick or knife inserted in the center doesn’t come out clean after that, it might need 10-15 more minutes in the oven.

Then, remove from pans and allow to cool on cooling racks before plastic wrap. Or, if you’re like me, the smell is too tempting, so just dive in & slather a slice with some butter… Yum!!

dsc02527

While it’s delicious on its own, another way I like to serve it is French toasted at breakfast. I make the loaves a day or two ahead of time, and I don’t wrap them very tightly. Slightly stale bread is best for this. Then I make my regular French toast batter (eggs and milk or cream), and dip cut sides of the bread quickly in it. Then I scrape off the excess and toast on a skillet until both sides are golden brown. It’s pretty rich, but so delicious! Serve with the cinnamon syrup recipe found this site. (Those pumpkin pancakes are pretty amazing, too!)

The printable version is below. Leave a comment if you try it, and let us know how it tastes!

Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Pumpkin Bread
Print Recipe
This dense, sweet bread is great for breakfast or as a tasty snack!
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Servings Prep Time
2 loaves 15 minutes
Cook Time
60-75 minutes
Ingredients
Dry Ingredients
Wet Ingredients
Servings: loaves
Instructions
  1. Preheat oven to 350
  2. In a large bowl, mix all dry ingredients together
  3. Make a well in the center of the dry ingredients, and all the rest of the ingredients
  4. Mix well.
  5. Pour evenly into two oiled loaf pans, bake for one hour. May need 10-15 minutes more baking time
  6. Bread is done when a toothpick or fork, inserted into the center, comes out clean.
Share this Recipe
Powered byWP Ultimate Recipe
1 reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.