Classic Fall Pumpkin Bread
Pumpkin time! As soon as there’s a bit of a nip in the air and the light begins to shine at a slightly different angle, I know people are going to start asking me for pumpkin bread. It’s probably the most asked for fall bread recipe I have. You see, it’ been a thing of mine almost since I started baking decades ago. So much so that I bake it in mini loaves and toss some in the freezer from unexpected visitors or requests.
I’ve tried using my own, fresh roasted pumpkin and while it was good, it definitely wasn’t worth the extra trouble.
The warming spices used in this pumpkin bread recipe alongside the cloying sweetness of the pumpkin make this recipe a must have for a nice fall treat. I also recommend bringing some to Thanksgiving as it obviously fits right in. And if somehow you end up with any uneaten loaves, it makes an excellent bread pudding!
- 1½ Cup Sugar
- 2 Eggs
- ½ Cup Vegetable Oil
- 1⅔ Cup Flour
- 1 tsp Baking Soda
- ¾ tsp Salt
- 1½ tsp Cinnamon
- 1 tsp Freshly Ground Nutmeg (1½ if preground)
- 1½ tspCloves
- ½ tsp Allspice
- 1 Cup Pumpkin
- Preheat oven to 325
- In a small mixing bowl, sift dry ingredients (not sugar)
- In a large mixing bowl beat eggs and oil, and slowly add sugar until thoroughly mixed
- Slowly add flour mix to eggs mix until thoroughly mixed
- Add pumpkin, thoroughly mix
- Using a greased medium loaf ban, bake for appx 80 minutes, or until a toothpick inserted into the middle of the loaf comes out clean
- Let cool on a rack, then remove from loaf pan
- Cut down the middle of the loaf and then into slices
- I have tried adding a glaze to this and also cream cheese frosting. Both of them work very well, try them out and see what you like best.
- I have also tried using fresh pumpkin for this recipe, but didn't find it to be any better than using canned. It just took a lot more work.