Pumpkin Bread is loaded with warm spices and full of delicious pumpkin flavor. This recipe will become one of your absolute favorites!.
Hello, there! It’s been a little while since I posted last here on My Baking Addiction and I totally miss you guys.
I wish my time away was due to some exotic vacation, but it was mainly because I was nursing a knee injury after falling off of my porch (I was totally sober btw) while trying to water a fern. And then I got hit with an epic sinus situation that lasted well over a week. Fun times over here.
And now here we are at the end of August.
My little babe is headed off to preschool soon and I’m ready to make allthepumpkinthings for you. Starting with this pumpkin bread.
If you’ve been following my blog for years, you know that fall is my fave, so I’ve been over here counting down the days until September.
Because September means it’s time to bust out the fall decor, light up the Leaves candle from Bath and Body Works, and start publishing fall recipes for you.
Which basically means every pumpkin dessert you can imagine.
Please don’t tell me it’s too soon. It’s only 63 degrees here today, I have leaves all over my backyard, and I’m wearing a long sleeved shirt. It’s TIME.
This pumpkin bread has been on my blog for what seems like forever, but the pictures and text were a little outdated, so I thought I’d freshen them up for you!
If you love fall baking as much as I do, get in the kitchen and whip up a triple batch of the pumpkin pie spice recipe, store it in an airtight jar, and you’ll have your own spice blend for every pumpkin recipe you whip up from now until December.
Okay, let’s chat about this pumpkin bread. There is nothing that signifies fall for me more than this recipe. I’ve been making it for years – long before my blog and it shows up countless times in my kitchen throughout the season.
It’s sweet, spicy and incredibly moist. I know, I know, moist is not my favorite word either, but there is really no way to adequately describe this pumpkin bread recipe without mentioning that word.
This bread gets better with time, so whip it up a day or so in advance before you plan on eating it or giving it. Because let me tell you, it makes a great gift for neighbors, a hostess gift, or a gift for your boss if you’re looking to butter them up a bit.
This recipe make 2 loaves and it freezes beautifully. Serve it up plain, toasted, with a spread of butter, or get a little adventurous, fry it up in a pan, and serve it up French toast style!
You can thank me later. 😉
Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
- 1 15 ounce-can pure pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2/3 cup water
- 2 teaspoons pure vanilla extract
- 2 1/2 cups sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
- Preheat oven to 350°F. Grease and flour two 8.5 x 4 x 2.5 inch loaf pans.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine pumpkin, eggs, oil, water, vanilla and sugar until well blended.
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice until combined.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour batter into the prepared pans.
- Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- This bread is a fantastic base for all sorts of additions. Get creative by adding in chopped nuts, chocolate chips, dried cranberries or whatever else sounds good to you.