Thursday, September 26, 2013

The Best Pumpkin Bread

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It's not officially Fall until I start baking everything pumpkin, apple, cinnamon, etc.

So as of yesterday, it's officially Fall!

I'm not quite sure where this pumpkin bread recipe came from. It's the same one my mom has been making since I was little, but who knows where she found it.

But really, who cares about the source when it's so good?

It's quick to throw together, easy and foolproof, and since pumpkin is healthy, that means the bread is good for you too, right?

Ok, so maybe it's not a healthy recipe, but at least it's a delicious treat with some added health benefits from the pumpkin! And that counts.

So get baking, and soon your house will smell like Fall!

Pumpkin Bread
Makes 2 Loaves

  • 3 1/3 Cups Flour
  • 1 Cup Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 tsp Cinnamon
  • 1/2-1 tsp Nutmeg (If using preground, go for 1 tsp; freshly ground is stronger, so use 1/2 tsp)
  • 4 Eggs
  • 1 Cup Vegetable or Canola Oil
  • 2/3 Cup Water
  • 1 15 oz Can Pumpkin (Not pie filling, be sure to use pumpkin puree)
  • 1 Cup Chopped Pecans (Optional)
  • In a large bowl, whisk together the first six ingredients, through the nutmeg.
I promise this is in a bowl. Darn clear glass.
  • In a separate bowl, whisk together the eggs, oil, water, and pumpkin.

  • Add the wet ingredients to the dry and stir to combine.

  • Don't overmix; it's ok if there are some small lumps. But if you beat the batter, your bread will be dense and heavy.
Little lumps - don't worry about them!
  • Stir in the pecans, if you're using them. I skipped them this time since my son doesn't like nuts in baked goods. Crazy boy.
  • Divide the batter between 2 greased loaf pans.
Loaf pan size doesn't matter much. I'm using fairly large ones, since the rest of mine are nonstick, and I hate nonstick baking pans! As long as your loaf pans aren't filled more than about 2/3 of the way, they will bake fine.
  • Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the middle of a loaf comes out clean. It's almost always done after 50 minutes, so be sure to check it then.

  • Let cool in the loaf pans for about 10 minutes, then remove to a cooling rack. Once they're cool, enjoy! Or eat them warm if you can't wait, like I did! It's delicious either way.

Now, I have to admit, after putting a few recipes on here, I'm more and more amazed by food bloggers. Since I was trained as a chef, my first instinct while cooking or baking is to hurry up and finish. I have a really hard time stopping mid-recipe and taking pictures. And when I do, I rush them, so they're really lacking. So I apologize for that. But at least I can guarantee that the recipe is delicious!

This bread freezes really well. You just need to wrap each individual slice in plastic wrap, then you can have fresh baked pumpkin bread anytime. Perfect for those afternoons when you want a little snack and don't feel like baking!

I baked another batch to bring to church this weekend. It's a hit with everyone. Slice it thinly, spread on some softened cream cheese, and enjoy. Perfection!


  1. Thanks for the not over stirring tip. That's probably why mine doesn't turn out well! ♥

    1. No problem Holly! That tip applies to pretty much every quick bread item - muffins, pancakes, etc. My mom taught me that when I was little!

      Thanks for stopping by!

  2. This looks delicious! I think I will try it this weekend!

    1. Thanks Michelle! I hope you enjoy it as much as we do!

  3. I love anything pumpkin! Thanks for this delicious recipe

    1. Thank you Addi! I hope you enjoy it! I'm a fan of all things pumpkin as well!

  4. Ooo, I know a few people I'm going to have to share this recipe that love all things pumpkin. This really does look so yummy! Thank you for sharing the recipe and for linking up to Thrifty Thursday this week.

    1. Thank you, Ruth! Your comment kind of made my day! :) And good time; I'm about half way through your ebook now, and loving it more and more. You'd be proud of all my lists, schedules, calendars, and more I'm working on to improve my blog. Thanks so much for stopping by!

    2. Good timing*. Whoops, over eager with that "publish" button...

  5. I love making banana bread, but now that Fall has arrived, I have been wanting to try making some pumpkin bread. This looks delicious. Can't wait to try it.

    1. I love making banana bread too! Hope you enjoy the pumpkin bread! Thanks for stopping by, Janell!

  6. Could you substitute the oil for butter?

    1. I've never tried it, but I'm sure you could.
      I would recommend melting the butter, and letting it cool to room temperature before adding it.
      Thanks for stopping by!


Thank you for your comments! I appreciate your kind words and always try to reply!

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