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.
Ingredients
15 oz. canned pumpkin
1 2/3 c. sugar
2/3 c. oil
2 tsp vanilla
4 eggs
3 c. flour (I used All Purpose, but you could also use WW.)
2 tsp baking soda
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.
To Prepare
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!
Check out the other Funtober:31 Days of Fall Fun Posts!
Do you mean tbl or tsp?
Teaspoon. I always use t for teaspoon and T for tablespoon. I should probably always use tsp. =)
Hi Bekki,I was so surprises when I clicked on your pumpkin bread recipe to see your picture. Hope life is going well. You look very happy. Four kiddos! Proud of you super mom!!!
Aww thanks Kelley! Life is good and we are very blessed. =) Miss you all.
I only have 1 loaf pan….could I make this in a 9×13 cake pan instead of making 2 loafs? Or would I be better off baking 1 loaf at a time?
You could do one loaf pan and 12 muffins. I’ve never tried this in a cake pan, so I’m not sure how it would work.
I ended up making this in a 9×13 pan and it worked out ok. I baked it for only 40 minutes and it came out a little overdone. I also replaced the oil with Greek yogurt. I would have used your suggestion of using a muffin pan but we are living in an apartment that is fully furnished and don’t have any of our own bakeware. Next time I make it I will hopefully be in our own home and the movers will hopefully have all my stuff here for me to use.