Classic Fall Pumpkin Bread

This classic fall recipe has been a favorite of my family for decades! Great for a side dish, dessert, breakfast, with coffee, with icing, without icing...

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CourseBread

CuisineBread

Keywordbread

Prep Time10 minutes

Cook Time1 hour 20 minutes

Total Time1 hour 30 minutes

Servings oz

Calories190kcal

AuthorFiliVino

Equipment

Stand mixer
Measuring Spoons

Ingredients

1 ½ Cup Sugar
2 Eggs
½ Cup Vegetable Oil
1 ⅔ Cup Flour
1 tsp Baking Soda
¾ tsp Salt
1 ½ tsp Cinnamon
1 tsp Nutmeg Freshly Ground (1 1/2 if preground)
1 ½ tsp Cloves
½ tsp Allspice
1 Cup Pumpkin

Instructions

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
This is a quickbread so it's more cake-like than bread
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.
Taking a picture in poor lighting conditions optional

Notes

I should note that I have taken to doubling this recipe. For two reasons: one, that they go fast. Two, that cans of pumpkin (which you're probably going to use) generally come in 15 oz size (just shy of 2 Cups). If you do, you'll have to adjust the time on the bake accordingly, usually about 10 minutes or so.

Update: I have also taken do baking them in mini loaves. They last longer, there's more to give away, and they freeze well!

Nutrition