The smell of baking pumpkin bread is like nothing else…so completely homey and inviting, and a sure-fire sign that fall is in the air. I have been on the look-out for a go-to pumpkin bread recipe for awhile now, and may have found a winner. This bread is SUPER moist with the consistency of a great banana bread. This is a great recipe for a quick school-morning breakfast or an afternoon snack.
I made two loaves this morning and there is only 1/2 of a loaf left!!! This is a hit with the kids and was very easy to make (even for beginning bakers!) I adapted a recipe I found in an old Betty Crocker cookbook.
15 oz. canned pumpkin
1 2/3 c. sugar
2/3 c. oil
2 tsp vanilla
3 c. flour (I used All Purpose, but you could also use WW.)
1 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
(You could add nuts if desired, but I have a firm belief that nuts ruin just about everything.) =) If you’re a nut lover, go for it with 1/2 a cup.
1. Preheat your oven to 350 degrees.
2. Mix together the pumpkin, sugar, oil, vanilla and eggs. Stir in remaining dry ingredients.
3. Grease the BOTTOMS ONLY of 2 loaf pans. (Spraying the sides can prevent your bread from getting that nice rounded top!) Pour the batter into two loaf pans.
4. Bake for 50-65 minutes or until toothpick comes out clean from center of loaf. (Oven temps and times may vary, so keep a close eye after the 50 minute mark.)
5. Cool on a wire rack.
*Substitute 3 c of grated (and drained) zucchini for the pumpkin for some awesome zucchini bread!
*Sprinkle a mix of cinnamon sugar or a nice streusel on top of batter before baking for extra crunch and flavor!
This bread is great warm or cold (or topped with cream cheese icing!) Enjoy this simple taste of fall!
Keep coming back every day during the month of October for fun family activities, fall food, and lots of crafts and learning activities to do with your kids! This post is part of Funtober: 31 Days of Fall Fun!