Saturday, October 24, 2020

Essential Pumpkin Bread

A classic Pumpkin Bread that's tender and moist, with the perfect amount of warm spices.  No one can resist this bread!

Everyone needs and essential recipe for Pumpkin Bread in their recipe box and this one is just the BEST.  It's the perfect recipe to use as is, or as a base recipe for mix-ins.  

When fall rolls around I can't wait to start baking with all the warm spicy flavors.  But I'm always torn on what to make first.  Something with apples, pumpkin, or maybe maple?  This year pumpkin won the race.  In looking at what bakery item to make I noticed that while I have many pumpkin recipes such as Pumpkin Waffles with Maple Cream Syrup , Blueberry Pumpkin Muffins with Almond Oat Streusel, Farmstyle Pumpkin French Toast, and Pumpkin Pie Bars, but I haven't posted a basic Pumpkin Bread recipe.  How can that be?

Well I'm here to provide you with a great recipe today.  One that you will make year after year.  Quick breads are easy to make and this recipe proves that.  You can literally mix this in one bowl and no mixer is required!  Quick breads are really the best.  Here are a few of my other recipes you may like:  Brown Sugar Sour Cream Banana Bread, Mom's Old Fashioned Country Zucchini Bread, and  Blueberry Coconut Banana Bread.

Now I used a new pan this time around instead of the standard loaf pans.  You can purchase my pan here.  I like making small loaves to give as presents to friends and neighbors during the holidays, which also helps us from eating all this decadent goodness!  This recipe will make 1 standard loaf or 6-7 small loaves.

This pumpkin bread is full of warm spices and would be perfect for breakfast, a snack with coffee or tea, or dessert with some cinnamon whipped cream on top. Yum!  Once you've made the tried and true recipe you may want to branch out.  Why not add in some chocolate chips, dried cranberries, or nuts next time.  The variations are endless.  Fall is here and I say "Bring on the comfort food!"


Essential Pumpkin Bread

1 loaf - 6-7 mini loaves

1/2 cup vegetable oil
1 1/3 cups sugar
2 large eggs
1/2 - 15-ounce can pumpkin (not pumpkin pie filling)
1/3 cup water
1 3/4  cups flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract

Preheat the over to 350 degrees.

Spray a 8 1/2" x 4 1/2" loaf pan with cooking spray.  In a large bowl add the oil, sugar, eggs, pumpkin, and water.  Mix well.  Add in the flour, baking powder, baking soda, salt, nutmeg and vanilla.  Stir until just combined.  Don't over mix.

Pour the batter into the loaf pan.  Bake for 60-75 minutes until a toothpick stuck in the center of the loaf comes out clean.  Remove from the oven and cool on a wire rack for 10 minutes.  Remove from the pan and continue to cool.  Slice and serve.

Note:  If making mini loaves you will want to reduce the baking time to 20-30 minutes.

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